Vidalia Onion Soup
TOTAL TIME: Prep: 50 min. Bake: 10 min.
YIELD: 8 servings (2 quarts).
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
Ingredients
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4 to 5 large Vidalia or sweet onions, chopped
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3 tablespoons butter
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1/4 teaspoon pepper
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1 tablespoon all-purpose flour
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4 cups beef broth
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1-1/2 cups water
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1 bay leaf
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8 slices French bread, toasted
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1/2 cup shredded Swiss cheese
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 cup: 153 calories, 7g fat (4g saturated fat), 18mg cholesterol, 580mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 5g protein.
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