Ap French Vidalia Onion Soup Recipe

Prepare onions

Peel and thinly slice Vidalia onions to yield about 6 cups. Use a sharp knife or mandoline for consistent slices.

Sweat and caramelize

In a large heavy-bottomed pot or Dutch oven over medium heat, melt 3 tbs unsalted butter with 1 tbs olive oil. Add the sliced onions, 1 tsp granulated sugar, 1 tsp sea salt, and 1 tsp freshly ground black pepper. Cook, stirring frequently, until onions soften and begin to brown, about 20–30 minutes. Adjust heat as needed to prevent burning; you want deep golden, evenly caramelized onions.

Deglaze

Raise heat to medium-high, add 1 cup dry white wine (or skip if avoiding alcohol) and scrape up browned bits from the bottom of the pot. Cook until most of the wine evaporates, about 2–3 minutes.

Add broth and aromatics

Stir in 8 cups house-made bone broth, 3 sprigs thyme, 1 bay leaf, and 1 tsp Worcestershire sauce. Bring to a gentle simmer.

Simmer and clarify

Reduce heat to low and simmer uncovered for 25–30 minutes to let flavors meld. Taste and adjust seasoning. If the broth tastes too rich or reduced, add up to 1/2 cup water or more broth to reach desired consistency.

Thicken slightly

In a small bowl, whisk 1 tbs all-purpose flour with 2 tbs of cold broth from the pot until smooth to make a slurry. Stir the slurry back into the simmering soup and simmer for another 5 minutes to cook the flour and slightly thicken the soup.

Brighten and finish

Stir in 2 tbs brandy or cognac (optional) and 1 tsp sherry or red wine vinegar. Remove thyme sprigs and bay leaf. Taste and season with salt and pepper to taste.

Make croutons

Preheat oven to 400°F (200°C). Brush both sides of the baguette slices with 2 tbs olive oil and place on a baking sheet. Toast in the oven for 6–8 minutes, flipping once, until golden and crisp. Rub the warm toasts with the cut side of 1 garlic clove for a subtle garlic note.

Assemble for broiling

Ladle soup into oven-safe bowls (leave a 1/2-inch gap at top). Place 1–2 croutons on each bowl of soup. Combine 1 cup grated Swiss, 1 cup shredded provolone and 1 tbs grated Parmesan in a bowl, then evenly sprinkle the cheese mixture over the croutons and exposed soup surface.

Broil

Place the bowls on a baking sheet and broil on high for 2–4 minutes, watching closely, until cheese is bubbling and lightly browned. Remove carefully — bowls will be hot. Let rest 1–2 minutes before serving.

Sprinkle each bowl with chopped parsley (optional) and serve immediately. Provide a spoon and a napkin; the cheesy crouton will be hot and melty.