Slow Roasted Onion Soup

6 medium Vidalia onions, outer layers removed

1/4 cup bacon drippings or olive oil

2 leeks, white part only, chopped

2 ribs celery, chopped

2 quarts chicken stock or canned broth, low sodium

1 cup sweet sherry or sweet wine

1 cup heavy cream

2 tablespoons finely chopped fresh thyme

salt and white pepper to taste

1 bunch fresh chives for garnish

Wrap each onion separately in aluminum foil and place in a 300° F oven (or in the coals of a fire or grill pit) until onions feel tender all the way through, about 1 to 1 1/2 hours

Heat drippings in a large pot. Add leek and celery; cook until softened but not browned. Remove onions from foil, quarter and add to pot. Add chicken stock and sherry. Simmer about 45 minutes. Stir in cream and thyme. Remove from heat.

In batches, puree mixture in a blender until smooth. Add salt and pepper to taste. Garnish each serving with chives. Serve immediately. Makes 12 servings.