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Vidalia Onion Soup Recipe

There's no question of the star in this traditional favorite soup. Rich Swiss cheese delightfully tops off a heaping bowlful of sweet, succulent Vidalia onions.—Ruby Jean Bland, Glennville, Georgia

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Vidalia Onion Soup Recipe

Prep: 50 min. Bake: 10 min.

Yield: 8 Servings

50 10 60

Ingredients

4 to 5 large Vidalia or sweet onions, chopped
3 tablespoons butter
1/4 teaspoon pepper
1 tablespoon all-purpose flour
4 cups beef broth
1-1/2 cups water
1 bay leaf
8 slices French bread, toasted
1/2 cup shredded Swiss cheese

Directions

In a Dutch oven or soup kettle, saute the onions in butter until lightly browned. Sprinkle with pepper and flour. Cook and stir for 1 minute. Add the broth, water and bay leaf; simmer for 30-40 minutes, stirring occasionally.
Discard bay leaf. Ladle into ovenproof soup bowls; top with bread and cheese. Bake at 400° for 10 minutes or until cheese is golden brown. Yield: 8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 153 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 580 mg sodium, 17 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Vidalia Onion Soup in Taste of Home April/May 1996, p65

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Vidalia Onion Soup

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(1-1) of 1 reviews

Reviewed on Jan. 12, 2012 by sswimmomm

just searching for this one onine as I am away from my cookbooks --this one has been a family favorite for years a good classic french onion soup don't change a thing!