French Onion Soup with Vidalia Onions Recipe

Introduction

French Onion Soup is a timeless classic, and using Vidalia onions adds a natural sweetness that elevates the dish. This rich, savory soup topped with melted Gruyere and toasted bread is perfect for a cozy meal any time of year.

Ingredients

• 4 Tbsp. unsalted butter
• 3 large Vidalia onions, divided
• 1 and 1/2 tsp. brown sugar, divided
• Salt
• Coarse black pepper
• 6 cups low or no-sodium beef broth
• 3 sprigs fresh thyme
• Baguette or other white bread
• 5 oz. Gruyere cheese
• 1 cup red wine

Instructions

1. Step 1: Cut the butter into small pieces and place it in a very large skillet over medium heat. Peel and slice one Vidalia onion and add it to the skillet. Increase heat to medium-high. Add 1/2 teaspoon of the brown sugar, a pinch of salt, and some black pepper. Stir to combine.
2. Step 2: Peel and slice the second Vidalia onion, then add it to the skillet with another 1/2 teaspoon brown sugar, salt, and pepper. Stir well. Repeat this process with the final onion. Cover the skillet and cook over medium-high heat, stirring occasionally, until the onions are very soft and well-browned, about 10 to 11 minutes.
3. Step 3: While the onions cook, preheat the broiler. Pour the beef broth into a large pot or Dutch oven over high heat. Add 1 teaspoon of salt and the thyme sprigs. Cover and bring to a boil, then reduce to a simmer.
4. Step 4: Slice the bread into 4 to 5 pieces. Arrange in a single layer on a baking sheet and place under the broiler until toasted. Remove the tray, flip the slices over, and top with shredded Gruyere cheese. Return to the broiler until the cheese melts.
5. Step 5: When the onions are well-browned, add the red wine to the skillet. Stir until most of the wine has evaporated. Add the onions and wine mixture to the simmering broth. Taste and adjust seasoning with salt and pepper as needed.
6. Step 6: Ladle the hot soup into bowls. Top each serving with a slice of the cheese-topped toast and serve immediately.

Tips & Variations

• For a deeper flavor, use a combination of beef and chicken broth or add a splash of sherry instead of red wine.
• Gruyere can be substituted with Swiss or Emmental cheese if needed.
• Caramelize the onions slowly on low heat for a richer, sweeter result if time allows.

Storage

Store leftover soup separately from the toasted bread to prevent sogginess. Keep the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, then add fresh toasted bread and cheese before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other onions instead of Vidalia?

Yes, yellow or sweet onions can be used, but Vidalia onions provide a natural sweetness that enhances the flavor of the soup.

Is it okay to use store-bought broth?

Absolutely. Just choose a low or no-sodium beef broth to control the salt level in your soup.

French Onion Soup with Vidalia Onions Recipe

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★★★★★

4.8 from 144 reviews

This French Onion Soup with Vidalia Onions is a classic, comforting dish featuring sweet, caramelized Vidalia onions simmered in rich beef broth, enhanced with fresh thyme and a splash of red wine. Topped with toasted baguette slices and melted Gruyere cheese, this soup is perfect for a cozy meal.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Soup Ingredients

• 4 Tbsp unsalted butter
• 3 large Vidalia onions, divided
• 1 and 1/2 tsp brown sugar, divided
• Salt, to taste
• Coarse black pepper, to taste
• 6 cups low or no-sodium beef broth
• 3 sprigs fresh thyme
• 1 cup red wine

For Topping

• Baguette or other white bread, sliced into 4-5 slices
• 5 oz Gruyere cheese, shredded

Instructions

1. Caramelize the Onions: Cut butter into small pieces and melt in a very large skillet over medium heat. Peel and slice one Vidalia onion and add to skillet. Increase heat to medium-high and add 1/2 teaspoon brown sugar, pinch of salt, and black pepper. Stir well. Peel and slice the second onion, add it with another 1/2 teaspoon brown sugar, salt, and pepper, and stir again. Repeat the process with the third onion. Cover the skillet and cook over medium-high heat, stirring occasionally, until the onions are deeply browned and very soft, about 10-11 minutes.
2. Prepare the Broth and Toast: While onions cook, preheat the broiler. Pour beef broth into a large pot or Dutch oven and add 1 teaspoon salt and fresh thyme sprigs. Cover and bring to a boil over high heat, then reduce to a simmer. Meanwhile, place the bread slices in a single layer on a baking sheet and broil until toasted. Remove from broiler, flip slices, top each with shredded Gruyere cheese, and return them to the broiler until the cheese melts and bubbles.
3. Combine Onions with Broth: Once the onions are caramelized, add the red wine to the skillet and stir, allowing most of the wine to evaporate. Transfer the onion and wine mixture to the simmering broth. Taste and adjust with more salt and pepper if necessary.
4. Serve: Ladle the hot soup into bowls and top each serving with a slice of the Gruyere cheese toast. Serve immediately while warm and enjoy the rich, savory flavors.

Notes

• Use low or no-sodium beef broth to control the saltiness of the soup.
• Vidalia onions are preferred for their sweetness, but any mild onion can be substituted.
• Make sure to keep an eye on the bread and cheese under the broiler to prevent burning.
• For a vegetarian version, substitute beef broth with vegetable broth and omit the cheese or use a vegetarian cheese alternative.
• Leftover soup can be stored in the refrigerator for up to 3 days and reheated before serving.

Keywords: French onion soup, Vidalia onions, caramelized onions, Gruyere cheese, beef broth, classic soup, French cuisine