Vidalia Onion Soup
6 cups chicken broth or Homemade Chicken Stock
6 cups thinly sliced Vidalia onions
2 cloves garlic, minced
1 teaspoon sugar
1 1/2 teaspoons dried sage leaves
2 bay leaves
3 tablespoons cornstarch
1/4 cup cold water
Salt and pepper, to taste
1. Combine all ingredients, except cornstarch, water, salt,
white pepper, and chives, in 6-quart crock pot; cover and
cook on high 5 to 6 hours.
2. Discard bay leaves; stir in combined cornstarch and water,
stirring 2 to 4 minutes.
3. Process soup in blender until smooth. Season to taste with
salt and pepper. Serve warm or chilled;
Garnish with chopped chives.