Vidalia Onion Soup is a delightful twist on the classic French onion soup, showcasing the natural sweetness of Vidalia onions. These onions, known for their mild and sweet flavor, are the perfect base for a comforting and hearty soup. Slowly caramelized to bring out their rich sweetness, the Vidalia onions are then simmered in a savory broth infused with herbs and a splash of white wine. Topped with a crusty baguette slice and melted Gruyère cheese, this soup is both elegant and soul-warming, making it a perfect starter or a light meal on a cool evening.
Ingredients:
- 4 large Vidalia onions, thinly sliced
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 6 cups beef or vegetable broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 baguette, sliced into 1/2-inch thick rounds
- 2 cups shredded Gruyère cheese
Instructions:
- Caramelize the Onions: In a large pot, melt the butter with the olive oil over medium heat. Add the sliced Vidalia onions and cook, stirring occasionally, for about 25-30 minutes, or until the onions are golden brown and caramelized. Be patient, as this step is key to developing the rich flavor of the soup.
- Add Garlic and Flour: Add the minced garlic to the pot and cook for another minute until fragrant. Sprinkle the flour over the onions, stirring constantly, and cook for 2-3 minutes to remove the raw flour taste.
- Deglaze with Wine: Pour in the white wine, stirring to deglaze the pot and scrape up any browned bits from the bottom. Let the wine simmer for 3-4 minutes, allowing it to reduce slightly.
- Simmer the Soup: Add the broth, thyme sprigs, and bay leaf to the pot. Bring the soup to a simmer, then reduce the heat to low. Cover and let it cook for 20-25 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
- Prepare the Baguette: While the soup is simmering, preheat the oven to 350°F (175°C). Arrange the baguette slices on a baking sheet and toast them in the oven for about 5-7 minutes, or until they are lightly golden and crispy.
- Assemble and Serve: Remove the thyme sprigs and bay leaf from the soup. Ladle the soup into oven-safe bowls and place a slice of toasted baguette on top of each. Generously sprinkle the Gruyère cheese over the bread.
- Broil to Perfection: Place the bowls under a broiler for 2-3 minutes, or until the cheese is bubbly and golden. Carefully remove from the oven and serve immediately.
Enjoy your Vidalia Onion Soup with a side salad or as a standalone meal!
