Creamy Vidalia Onion Soup Recipe

In a large pot, melt the butter over medium heat. Add the sliced onions and cook until caramelized, about 20 minutes, stirring occasionally.

Add the minced garlic and cook for another 2 minutes.

Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes.

Using an immersion blender or regular blender, puree the soup until smooth.

Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.

Simmer for another 5 minutes to heat through.

Serve the soup hot, garnished with croutons and grated Gruyere cheese if desired.