Vidalia French Onion Soup
Prep time: 
Cook time: 
Serves: pot of soup (4+ dinner size servings)
Savory French onion soup, with summer-sweet Vidalia onions!
What to get:
  • 5 Vidalia onions, peeled (or sweet white onions, medium size)
  • 3 cloves garlic, chopped finely
  • ½ cup butter (1 stick)
  • 1 quart beef stock (one 32 oz carton)
  • 1 cup white wine (dry, I used a Chardonnay)
  • ½ tsp white sugar
  • 3T flour
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • sea salt & coarse black pepper to taste
  • 1 French baguette, sliced into thin rounds (for making croute to top)
  • 8 oz shredded Gruyère cheese (~2 oz per serving, on croute to top)
  • *small cooking torch to broil cheese on top, optional.
What to do:
  1. Slice onions into thin slices, separating out segments (slicing onions in half vertically, then slicing into thin shreds is easiest, or using a mandolin).
  2. In a large dutch oven or soup pot, melt 1 stick butter, add chopped garlic & onions, ½ cup of the white wine, & pinch of sea salt, tossing & spreading out into a layer.
  3. Allow onions to cook over medium-low to caramelize, for about 30-40 mins, stirring every 10 mins or so (onions are done when they are a rich golden color & very soft).
  4. To onions on low, sprinkle with the 3T of flour, stir & slowly add other ½ cup white wine, stirring constantly to incorporate, and then add bay leaf and sprigs of fresh thyme (these will be discarded later).
  5. Return the heat to medium, add pinch ground black pepper & salt to taste. and gradually stir-in beef stock 1//2 cup at a time (add ~1/2 carton).
  6. Let pot come to a low boil then simmer uncovered on stove for 15 mins, stirring occasionally.
  7. As soup simmers, slice baguette into thin rounds (depending on baguette size, 3-4 rounds/bowl of soup to top & make broiled crouton).
  8. If soup is desired thickness, no need to add remainder of beef stock, though if you’d like yours thinner or with more liquid vs onion ratio (the bread topping will absorb additionally), then add more stock.
  9. In oven briefly toast baguette slices for a few minutes to crisp/harden.
  10. Dish-out individual ramekins or bowls with soup, top with crisped baguette slices, enough to cover top in a single layer, and sprinkle with ~2+ ounces shredded Gruyère cheese on top of baguette slices.
  11. Using a torch, melt (broil) cheese over top of bread/soup so it’s bubbly & slightly browning (without torch, place oven safe bowls under broiler for a couple of mins, or in a high-heat oven for several until cheese is bubbly).
  12. Garnish with a few fresh thyme leaves & serve immediately, hot.
The time listed to make this is mainly for the time it takes to caramelize the onions (up to 40 mins depending). Prep is mainly slicing onions & chopping garlic. I opted for a pre-shredded Gruyere/Swiss cheese mix that saved some time! Add as much or less liquid as you prefer, but the soup will thicken with addition of cheese & bread crouton. I prefer mine thick/loaded with onions, but you can use more liquid for a less dense soup. A cooking torch makes topping super easy, but an oven can be used to broil the cheese crouton instead!
Serving size: ~2 cups (dinner portion)
Recipe by the dinnervine at