Sweet Vidalia Onions, white wine vinegar, and beef broth make this French Onion Soup a delicious meal starter.
French Onion Soup
Makes 6 servings
- 5 tablespoons unsalted butter
- 2 pounds Vidalia onions, thinly sliced
- 1 pound red onions, thinly sliced
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon sugar
- ½ cup dry white wine
- 6 cups low-sodium beef broth
- 10 sprigs fresh thyme
- 2 bay leaves
- 1 baguette, cut into 1-inch slices
- 1 cup shredded Gruyère cheese
- Garnish: ground black pepper
- In a large Dutch oven, melt butter over medium heat. Add onions; cook, stirring occasionally, until softened, about 15 minutes. Add salt, pepper, and sugar; cooking, stirring occasionally, until onions are deep golden brown, 45 to 50 minutes.
- Increase heat to high. Add wine; cook until most of liquid has evaporated. Stir in broth. Tie together thyme sprigs and bay leaves with kitchen twine; add to broth. Bring to a boil; reduce heat to medium, and cook, uncovered, until soup is slightly thickened, about 30 minutes.
- Preheat oven to broil.
- Place 6 (7-ounce) ramekins on a small baking sheet. Ladle soup into ramekins, filling each three-fourths full. Place 1 baguette slice on top of each serving. Sprinkle with cheese.
- Broil until cheese is golden brown. Garnish with pepper, if desired.
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