French Onion Soup with Vidalia Onions and Gruyere Cheese Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: French
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
