French Onion Soup with Vidalia Onions and Gruyere Cheese Recipe

Introduction

French Onion Soup is a classic, comforting dish known for its rich, caramelized onions and savory broth. This recipe uses sweet Vidalia onions to create a deep, flavorful base topped with melted Gruyere cheese and crispy toasted bread. Perfect for warming up on a chilly evening.

Ingredients

• 4 Tbsp. unsalted butter
• 3 large Vidalia onions, divided
• 1 and 1/2 tsp. brown sugar, divided
• Salt
• Coarse black pepper
• 6 cups low or no-sodium beef broth
• 3 sprigs fresh thyme
• Baguette or other white bread
• 5 oz. Gruyere cheese
• 1 cup red wine

Instructions

1. Step 1: Cut the butter into small pieces and melt it in a very large skillet over medium heat. Peel and slice one Vidalia onion and add it to the skillet. Increase the heat to medium-high. Sprinkle with 1/2 teaspoon of the brown sugar, a pinch of salt, and some black pepper. Stir to combine.
2. Step 2: Peel and slice the second onion, add it to the skillet with another 1/2 teaspoon of brown sugar, salt, and pepper. Stir again. Repeat with the final onion. Cover the skillet and cook over medium-high heat, stirring occasionally, until the onions are well-browned and very soft, about 10-11 minutes.
3. Step 3: Meanwhile, preheat the broiler. Pour the beef broth into a large pot or Dutch oven over high heat. Add 1 teaspoon of salt and the fresh thyme sprigs. Cover and bring to a boil, then reduce to a simmer.
4. Step 4: Slice the bread into 4-5 slices and arrange them in a single layer on a baking sheet. Toast the bread under the broiler until golden. Remove and flip each slice, then top with shredded Gruyere cheese. Return to the broiler until the cheese melts.
5. Step 5: When the onions are browned, pour in the red wine and stir until most of the liquid evaporates. Add the onions and wine mixture to the hot broth. Taste and adjust seasoning with salt and pepper as needed.
6. Step 6: Ladle the soup into bowls and top each serving with a slice of the cheese toast. Serve immediately.

Tips & Variations

• Use low-sodium beef broth to better control the saltiness of the soup.
• If Gruyere is unavailable, Swiss or Emmental cheese are good substitutes.
• For extra depth, cook the onions slowly over lower heat for 30-40 minutes until deeply caramelized.
• Add a splash of brandy or sherry instead of red wine for a different flavor profile.
• Try adding a pinch of thyme or bay leaf to the broth for extra herbal aroma.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over medium heat until hot, then top with fresh toasted bread and cheese if desired. The bread is best added just before serving to keep it crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Traditional French Onion Soup uses beef broth for richness, but you can substitute with a flavorful vegetable broth. Also, check the cheese to ensure it’s vegetarian-friendly.

What type of onions work best in this soup?

Vidalia onions are ideal for their natural sweetness, but you can also use yellow onions or sweet onions for good results. Avoid very sharp or pungent varieties.

French Onion Soup with Vidalia Onions and Gruyere Cheese Recipe

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★★★★★

4.9 from 101 reviews

This classic French Onion Soup recipe highlights the sweetness of Vidalia onions caramelized with brown sugar and butter, simmered in a flavorful beef broth infused with fresh thyme and red wine. Topped with broiled Gruyere-topped toasted baguette slices, this comforting soup is rich, aromatic, and perfect for a cozy meal.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Soup:

• 4 Tbsp unsalted butter
• 3 large Vidalia onions, divided
• 1 and 1/2 tsp brown sugar, divided
• Salt, to taste
• Coarse black pepper, to taste
• 6 cups low or no-sodium beef broth
• 3 sprigs fresh thyme
• 1 cup red wine

Topping:

• Baguette or other white bread, sliced into 4-5 slices
• 5 oz Gruyere cheese, shredded

Instructions

1. Caramelize the Onions: Cut the butter into small pieces and melt it in a very large skillet over medium heat. Peel and slice one Vidalia onion and add it to the skillet. Increase heat to medium-high. Add 1/2 teaspoon of brown sugar, a pinch of salt, and black pepper. Stir to combine. Repeat this process with the second and third onions, adding each with 1/2 teaspoon brown sugar and seasoning. Cover the skillet and continue cooking over medium-high heat for 10-11 minutes, stirring occasionally until the onions are well-browned and very soft.
2. Prepare and Toast the Bread: Meanwhile, preheat the broiler. Slice the bread into 4-5 pieces and arrange them in a single layer on a baking sheet. Place the sheet under the broiler until the bread is toasted. Remove the toast, flip each slice over, and top with shredded Gruyere cheese. Return to the broiler until the cheese is melted and bubbly.
3. Simmer the Broth: Pour the beef broth into a large pot or Dutch oven and place over high heat. Add 1 teaspoon of salt and the sprigs of fresh thyme. Cover and bring to a boil, then reduce heat to simmer.
4. Deglaze and Combine: When the onions are caramelized, add the red wine to the skillet. Stir until most of the wine has evaporated, releasing all the flavorful browned bits from the pan. Transfer the onions and wine mixture into the hot broth. Taste the soup and adjust seasoning with additional salt and pepper as needed.
5. Serve: Ladle the hot soup into bowls and top each serving with a slice of the Gruyere cheese toast. Serve immediately while warm and enjoy the rich blend of flavors.

Notes

• Vidalia onions are preferred for their natural sweetness, but other sweet onions can be substituted.
• Using low or no-sodium beef broth allows better control over the saltiness of the soup.
• Gruyere cheese is traditional, but Swiss or Emmental can be used as alternatives.
• To make the soup vegetarian, substitute beef broth with vegetable broth and omit the wine for a milder version.
• Be careful watching the bread and cheese under the broiler to prevent burning.

Keywords: French onion soup, Vidalia onions, caramelized onions, Gruyere cheese, French soup, comfort food, beef broth, French cuisine