Recipe: Appetizing Vidalia French Onion Soup

Vidalia French Onion Soup. In a Dutch oven or soup kettle, saute the onions in butter until lightly browned. Add ale and sherry, stirring to loosen any browned bits from bottom of Dutch oven. Probably the best French Onion Soup you will ever try, this rich soup is made delicious with sweet Vidalia onions.

Christine is the Senior Editor and Owner of The Cookful, COOKtheSTORY and IsThisThatFood. Vidalia French Onion Soup Recipe Ingredients. Position a second rack in the lower third of the oven. You can have Vidalia French Onion Soup using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vidalia French Onion Soup

1. Prepare 1 1/2 pounds of Vidalia onion -- sliced paper thin.
2. Prepare 2 ounces of butter.
3. Prepare 50 ounces of Beef stock- *(note be careful some store brands are very high in salt and as you cook it down it may get salty).
4. It's 4 ounces of dry sherry wine (*optional see note at bottom).
5. Prepare 1/4 teaspoon of thyme.
6. It's 1 tablespoon of sugar.
7. It's 4 slices of toasted French bread slices or any bread you like:).
8. Prepare 4 slices of Swiss cheese.
9. Prepare of Salt and pepper -- to taste at the end of the cooking process.

Meanwhile, make a compound butter by mashing together the butter and. I would like to be able to claim this but I got it from a good friend, I added the sherry. Vidalia Onions cooked on the grill, sealed in foil! Just like French onion soup, without the bother!

Vidalia French Onion Soup instructions

1. For french bread, slice 4 pieces a 1/2 inch thick brush with olive oil and place on a sheet pan in a 350 degree oven until golden brown and delicious..
2. In a 3 qt sauce pot/pan,Saute the onions in the butter over low to moderate heat. Carefully caramelize the onions thoroughly without burning..
3. Deglaze the pan with 6 ounces (250 milliliters) of the beef stock. Cook until all the stock has gone and the browning continues..
4. Repeat this process until the onions are a very dark, evenly brown.about three times. (* optional sherry wine add now).
5. Add the remaining beef stock and thyme and sugar.
6. Bring to a simmer and cook 20 minutes to develop flavor. Adjust the seasonings..
7. Serve in oven proof bowls. Fill the bowl 85% of the way. Top each portion with a slice of toasted French bread and a slice of Swiss cheese. Place under the broiler until the cheese is melted and lightly browned..
8. We are a high school so Sherry Wine is frowned upon:( This recipe comes out great without sherry. That being said adding 4 ounces of dry sherry just before you add the remaining stock does add some extra flavor.

Great anytime, and very easy to make. Serve with warm, crusty, bread and a sturdy red wine! Then we simmer the onions in rich vegetable broth until the soup is rich and hearty. We like to prepare it with croutons and Gruyere cheese for an authentic French bistro classic. The soup also makes a great topping for meatloaf, steaks, and baked potatoes.