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Vidalia Onion Soup

Course Soup
Prep Time 15 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 40 minutes
Servings 4 people

Ingredients

For the Soup

  • 2 pounds vidalia or sweet yellow onions
  • 4 tablespoons salted butter
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon sugar
  • 3 tablespoons vegetarian better than bouillon paste
  • 1/4 ounce dried porcini mushrooms optional
  • 2 quarts hot water
  • 2 stems fresh rosemary
  • 3 tablespoons flour
  • 1/2 cup white wine
  • 1/2 teaspoon black pepper

For the gratinee

  • 1 tablespoon butter
  • 2 cups grated fontina cheese
  • 1 tablespoon raw onion or chopped onion greens

Instructions

Brown onions.

  1. Slice the onions thinly and cook them in the butter and olive oil over low heat for 15 minutes.

  2. Add salt and sugar, stirring. 

  3. Simmer for 40 minutes, stirring occasionally.

Make the broth.

  1. Stir the bouillon base into the hot water along with the mushrooms. 

  2. Let rest for 30 minutes to rehydrate the mushrooms.

  3. Stir the rosemary and flour into the pot, until thick.

  4. Add the mushrooms, broth, wine, and pepper. Stirring and simmering for one hour.

Bake soup with gratinee.

  1. Preheat the oven to 325F.

  2. Pour the soup into oven-safe bowls.

  3. Slice the bread and butter each slice.

  4. Arrange the butter bread on top of the soup and top with a generous amount of grated cheese.

  5. Bake for 20 minutes and finish off with roughly 2 minutes on broil.

  6. Top with grated raw onion or onion greens.