Vidalia Onion Soup

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!

You need:

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
French bread
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.


One thought on “Vidalia Onion Soup

  1. I’m making it–it’s smelling great, thanks.
    Substitutions I am trying: olive oil for butter (probably not one-for-one sub, but it worked out okay). Whole wheat flour. My rosemary mixture from Pampered Chef instead of the bay leaf. Oh, and I don’t think those are Vidalia onions, but they are sweet.
    Farm Fresh now carries a carton of beef broth in just that size, 2 pints. It is lower sodium and should be better for us than using the bouillon cubes.
    Meanwhile, my son, the non-experimenter, is making a DiGiorno personal pizza. Bah!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s