Instructions: 1. Preheat oven to 425F. Place a 13x9x2 inch baking pan in oven for 5 minutes.

2. Add onions: sprinkle with oil, stirring to coat.

3. Bake uncovered, until onions are very tender and golden, stirring twice, about 50 minutes. Stir in garlic; bake until garlic softens slightly, about 2 minutes.

5. Add chicken broth, thyme, bay leaf, and red pepper: stir to combine.

6. Cover tightly with foil: bake 20 minutes to blend flavors.

7. Remove foil and bay leaf; cool slightly. Place half in the bowl of a food processor or in a container of an electric blender; process until onions are coarsely pureed; repeat with remaining mixture. Serve hot, garnished with chives.

Variation: Cream of Roasted Vidalia Onion Soup: Just before serving stir 1/3 cup warm heavy cream into the pureed soup.

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