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Vidalia Onion Soup

Source of Recipe


Southern Living



List of Ingredients



• 3 fresh thyme sprigs
  
• Kitchen string
  
• 6 Tbsp unsalted butter
  
• 6 medium Vidalia onions, thinly sliced
  
• 1 tsp kosher salt
  
• 1 tsp freshly ground black pepper
  
• 4 cloves garlic, minced
  
• 1 cup brown ale
  
• ½ cup dry sherry
  
• 3 Tbsp all-purpose flour
  
• 6 cups beef stock
  
• 12 (½-inch) French baguette slices, lightly toasted
  
• 2 cups (8 ounces) shredded Gruyère cheese
  






Instructions



1. Tie thyme sprigs into a bundle with kitchen string.
   
   
2. Heat a Dutch oven over medium 1 minute or until hot; melt butter in Dutch oven. Add onion slices, and stir in salt and pepper. Cook, stirring often, 45 minutes or until onions are caramel colored.
   
   
3. Increase heat to medium-high, add thyme bundle and garlic; cook, stirring once or twice, 1 minute or until fragrant. Add ale and sherry, stirring to loosen any browned bits from bottom of Dutch oven. Cook, stirring occasionally, 10 minutes or until liquid is syrupy and thick.
   
   
4. Reduce heat to medium, sprinkle flour over onion mixture; cook, stirring occasionally, 3 minutes or until evenly coated, being careful the flour does not burn. Stir in stock, and bring to a light boil; reduce heat to low, and cook 15 minutes. Discard thyme bundle.
   
   
5. Preheat broiler with oven rack 5 to 6 inches from heat. Ladle soup into 6 large broiler-safe bowls, filling each about three-fourths full. Top each with 2 toasted bread slices; sprinkle each with â…“ cup shredded cheese. Broil 30 seconds to 1 minute or until cheese is lightly browned and bubbly. Serve immediately.
   
   Serves 6