Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a special dish, vidalia french onion soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Vidalia French Onion Soup is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Vidalia French Onion Soup is something that I have loved my whole life.
Usually French onion soup requires that you slowly cook onions for a long time to caramelize them and develop their sweetness. If you use Vidalia onions instead of regular onions though, you can speed up the cooking process by quite a bit. This is because Vidalia onions are already very sweet.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook vidalia french onion soup using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Vidalia French Onion Soup:
- Get 1 1/2 pounds Vidalia onion – sliced paper thin
- Get 2 ounces butter
- Make ready 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)
- Make ready 4 ounces dry sherry wine (*optional see note at bottom)
- Prepare 1/4 teaspoon thyme
- Take 1 tablespoon sugar
- Make ready 4 slices toasted French bread slices or any bread you like:)
- Prepare 4 slices Swiss cheese
- Get Salt and pepper – to taste at the end of the cooking process
But to me, French onion soup is a deep-winter affair, for cold, bleak days, not these. This, however, should be its spring counterpart. A Vidalia onion (/vɪˈdeɪliə/ or /vaɪˈdeɪliə/) is one of several varieties of sweet onion grown in a production area defined by law of the U. If you like this recipe, click on the link below to discover another delicious soup you can make right at home!
Instructions to make Vidalia French Onion Soup:
- 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.
- 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.
- Deglaze the pan with 6 ounces (250 milliliters) of the beef stock. Cook until all the stock has gone and the browning continues.
- Repeat this process until the onions are a very dark, evenly brown.about three times. (* optional sherry wine add now)
- Add the remaining beef stock and thyme and sugar
- Bring to a simmer and cook 20 minutes to develop flavor. Adjust the seasonings.
- 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.
- 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
This easy Chilled Vidalia Onion Soup is simple to make and absolutely delicious on a hot night. I grinned again, "It's a Vidalia onion soup. He hesitated before scooping up a spoonful, gave it a sniff and then put the tip of the spoon. Marinated and Roasted Vidalia Onion Rings with Parmesan are a delicious side dish idea for people who like sweet onions, and this is a super easy side · Beef Barley Soup is a delectable combination of beef, carrots, celery, onions, tomatoes, corn and barley in a deliciously seasoned beef broth. Make the entire quantity and place in freezer in heavy duty freezer bags.
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