Caramelized Vidalia Onion Soup


Vidalia onions add a touch of sweetness to this classic savory soup.

Carmelized Vidalia Onion Soup
Yields: 6-8 servings
  • 3 pounds Vidalia onions, thinly sliced
  • 5 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¾ cup dry white wine
  • 8 cups low-sodium beef broth
  • 10 sprigs fresh thyme
  • 2 bay leaves
  • Garnish: grated Parmesan cheese, fresh thyme
  1. In a large Dutch oven, combine onion, butter, salt, and pepper over medium-high heat. Cook, stirring frequently, until dark golden brown, 50 to 60 minutes. Increase heat to high. Add wine; cook until most of liquid has evaporated. Stir in broth.
  2. Tie together thyme sprigs and bay leaves with kitchen twine. Add to broth mixture; bring to a boil. Reduce heat to medium; cook, uncovered, until slightly thickened, about 30 minutes. Remove thyme sprigs and bay leaves before serving. Garnish with cheese and thyme, if desired.



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