If your family is like mine, no one can wait until the first Vidalia onions start to appear in the produce section! Here’s a great, easy recipe that looks pretty impressive and tastes even better!
5 Vidalia onions, coarsly chopped
One-third cup of butter
1 tablespoon all-purpose flour
one-fourth teaspoon pepper
4 cups beef broth
1 bay leaf
shredded Mozerella cheese
In a large soup pot, melt the butter, adding onions. Saute the onions until golden. Add the flour and pepper, and cook for one minute. Add the broth and bay leaf. Allow to simmer for 35 minutes. Remove the bay leaf. Preheat oven to 400 degrees. Ladle soup into oven-proof bowls. Place a slice of French bread on top of the soup, and add a generous amount of cheese to the top. Place in the oven, and allow to bake for 10 minutes, or until the cheese is bubbly. Yummy!
*It will help if you put the bowls on a large cookie sheet before putting them in the oven.