Vidalia French Onion Soup

Name: Vidalia French Onion Soup
Total time: 7200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 pounds Vidalia onion -- sliced paper thin; 2 ounces butter; 50 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 thyme; 1 tablespoon sugar; 4 slices toasted French bread slices or any bread you like:); 4 slices Swiss cheese; Salt and pepper -- to taste at the end of the cooking process

@chefcraig @chefcraigswoodcrafts

Falls Church

Vidalia French Onion Soup

@chefcraig @chefcraigswoodcrafts

Saved

Ingredients

1 1/2 hours

4 servings

1 1/2 poundsVidalia onion -- sliced paper thin
2 ouncesbutter
50 ouncesBeef stock- *(note be careful some store brands are very high in salt and as you cook it down it may get salty)
4 ouncesdry sherry wine (*optional see note at bottom)
1/4 teaspoonthyme
1 tablespoonsugar
4 slicestoasted French bread slices or any bread you like:)
4 slicesSwiss cheese
Salt and pepper -- to taste at the end of the cooking process

Saved

Steps

1 1/2 hours

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.
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.
3

Deglaze the pan with 6 ounces (250 milliliters) of the beef stock. Cook until all the stock has gone and the browning continues.
4

Repeat this process until the onions are a very dark, evenly brown.about three times. (* optional sherry wine add now)
5

Add the remaining beef stock and thyme and sugar
6

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