Caramelized Vidalia Onion Soup + Steak & Cheese Melts

Our Favorite Fall Soup & Bread Pairings Butternut Squash Bisque and Bacon and Brie Apples

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

Carmelized Vidalia Onion Soup
 
Yields: 6-8 servings
Ingredients
  • 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
Instructions
  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.

 

Our Favorite Fall Soup & Bread Pairings Butternut Squash Bisque and Bacon and Brie Apples

Smothered in creamy fontina cheese and caramelized onions, these hearty sandwiches are a meal all by themselves.

Steak & Cheese Melts
 
Yields: Makes 4
Ingredients
  • 2 medium Vidalia onions, thinly sliced
  • 4 tablespoons unsalted butter, divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1½ pounds strip steak (about 2 steaks)
  • 1 tablespoon Montreal steak seasoning
  • 2 small baguettes, halved crosswise
  • ¼ cup whole-grain mustard
  • 8 slices fontina cheese
  • 2 cups fresh baby arugula
Instructions
  1. In a large cast-iron skillet, combine onion, 2 tablespoons butter, salt, and pepper over medium heat. Cook, stirring frequently, until dark golden brown, about 45 minutes.
  2. Preheat oven to 475°. In a large cast-iron skillet, melt remaining 2 tablespoons butter over medium-high heat. Sprinkle both sides of steak with steak seasoning. Add to skillet; cook until browned on both sides, 2 to 3 minutes per side. Remove from skillet; let stand for 10 minutes before slicing.
  3. Place bread on a large rimmed baking sheet. Spread mustard on bottom half of baguettes. Top each with 2 slices fontina. Divide steak and caramelized onions among sandwiches.
  4. Bake until cheese is melted, 5 to 7 minutes. Top with arugula, and cover with top of baguettes.

 

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