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Crockpot Vidalia Onion Soup
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| 6 cups | reduced-sodium fat-free chicken or |
| vegetable broth | |
| 6 cups | thinly sliced Vidalia onions |
| 2 cloves | garlic, minced |
| 1 teaspoon | sugar |
| 11?2 teaspoons dried sage leaves | |
| 2 | bay leaves |
| 2–3 tablespoons | cornstarch |
| 1/4 cup | cold water |
| Salt, to taste | |
| white pepper, to taste | |
| Snipped chives or sliced green onions, as garnish | |
Combine all ingredients, except cornstarch, water, salt, white pepper, chives in 6-quart slow cooker; cover and cook on high 5 to 6 hours. Discard bay leaves; stir in combined cornstarch and water, stirring 2 to 3 minutes. Process soup in food processor or blender until smooth. Season to
taste with salt and white pepper. Serve warm or chilled; sprinkle each bowl of soup with chives.
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