1 hr 30 mins
In 'Spring Gatherings' by Rick Rodgers
My Private Note
Units: US | Metric
- 3 tablespoons unsalted butter
- 3 lbs vidalia onions, cut into thin half-moons
- 1 cup hearty red wine (such as a Shiraz-Cabernet blend)
- 8 cups homemade beef stock (or canned low-sodium beef broth)
- 1 1/2 tablespoons red wine vinegar
- 2 teaspoons chopped fresh thyme (or 1 t. dried)
- 1 bay leaf
- fresh ground black pepper
- 12 baguette, slices toasted
- 1 cup shredded sharp cheddar cheese
- 1Melt the butter in a soup pot over medium heat.
- 2Stir in the onions and cover.
- 3Cook, stirring occasionally, until they begin to soften, about 5 minutes.
- 4Reduce the heat to medium-low.
- 5Cover again and cook, stirring occasionally, until the onions are deep golden brown and very tender, about 25 minutes.
- 6Stir in the wine; increase heat to high and bring to a boil.
- 7Cook until the wine is reduced by half, about 3 minutes.
- 8Stir in the stock, vinegar, thyme, and bay leaf and bring to a boil.
- 9Decrease the heat to med-low and simmer until full-flavored, about 30 minutes.
- 10Season with salt and pepper to taste.
- 11Remove bay leaf.
- 12Position a broiler rack about 6 inches from the source of heat and preheat the broiler.
- 13Ladle the soup into six large flameproof soup crocks.
- 14Place two toasts in each crock and sprinkle with the Cheddar.
- 15Broil until the cheese is melted and bubbling, about 1 minute.
- 16Serve immediately.
Browse Our Top Onions Recipes
You Might Also Like...View All Onions Recipes
Nutritional Facts for Vidalia Onion Soup With Cheddar Toasts
Serving Size: 1 (2664 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 6193.0
- Calories from Fat 453
- Total Fat 50.4 g
- Saturated Fat 18.2 g
- Cholesterol 35.0 mg
- Sodium 11825.3 mg
- Total Carbohydrate 1178.5 g
- Dietary Fiber 53.0 g
- Sugars 62.4 g
- Protein 251.5 g