French Onion Soup with Vidalia Onions Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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
