Step #1 Wrap each onion & garlic separately in aluminum foil wrap & place this in a 300F degree oven until onions feel tender all the way through, about 1 1/2 to 2 hrs.
Step #2 Heat oil In a large-ish pot.
Step #3 Add leek & celery; cook this until softened but not browned.
Step #4 Remove onions from foil wrap & skins, quarter & add to pot squeeze out garlic from skins & add to pot.
Step #5 Add chicken stock & sherry.
Step #6 Simmer about 45 mins.
Step #7 Stir in cream & thyme.
Step #8 Remove from heat.
Step #9 In batches, puree mixture in a mixer until smooth.
Step #10 Add salt & pepper to taste.
Step #11 Garnish each serving with chives & parsley.
Enjoy the Roasted Vidalia Onion & Garlic Soup recipe