Vidalia French Onion Soup

Name: How to cook Vidalia French Onion Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

@chefcraig

Vidalia French Onion Soup

Ingredient

Food ration :

4 servings

Cooking time :

1 1/2 hours

1 1/2 pounds

Vidalia onion -- sliced paper thin

2 ounces

Beef stock- *(note be careful some store brands are very high in salt and as you cook it down it may get salty)

4 ounces

dry sherry wine (*optional see note at bottom)

1/4 teaspoon

toasted French bread slices or any bread you like:)

4 slices

Cooking instructions

* Step 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.

* Step 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.

* Step 3

Deglaze the pan with 6 ounces (250 milliliters) of the beef stock. Cook until all the stock has gone and the browning continues.

* Step 4

Repeat this process until the onions are a very dark, evenly brown.about three times. (* optional sherry wine add now)

* Step 5

Add the remaining beef stock and thyme and sugar

* Step 6

Bring to a simmer and cook 20 minutes to develop flavor. Adjust the seasonings.

* Step 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.

* Step 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

Note: if there is a photo you can click to enlarge it