With slow, gentle cooking, plain onions become rich, golden and caramelized. The additions of wine and sherry make this comforting soup – which is amped up even further when topped with slices of toasted baguette and lots of melted cheese – especially nice for warming you up on chilly winter days.
Why do we use Vidalia onions in French Onion Soup?
According to the experts at Produce Made Simple, those who like onions but dislike the potent taste will find sweet onion varieties like Vidalia a happy alternative. These crisp onions are ideal for eating raw, but when caramelized can add a deep, rich sweetness to a variety of dishes – like French Onion Soup. They’re in-season between April and September, and shoppers in Ontario can look for locally-grown varieties (shop for onions that are firm and free of bruises).
How should I store Vidalia onions?
We asked Produce Made Simple for their onion storage tips. Here’s their basic guide: “All varieties of onions should be stored in a cool and dry space with plenty of ventilation. Although onions have a low rate of respiration, take care not to store them in plastic bags otherwise they will create a moist environment and breed mold. Tightly wrap leftover cut onions in plastic wrap, and keep them in your refrigerator. Be sure to use within the week.”
French Onion Soup
Ingredients
- ¼ cup butter melted
- 2 cloves garlic thinly sliced
- 4 large Vidalia onions cut into ¼-inch-thick slices
- 2 tbsp dry sherry
- 6 cups good-quality beef stock
- 1 cup dry white wine
- 2 sprigs thyme
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 6 slices baguette
- 1¼ cups shredded Emmenthal cheese
- 1¼ cups shredded Gruyère cheese
Instructions
- In large Dutch oven, melt butter over medium heat. Add garlic and cook, stirring, until fragrant and just beginning to colour, 2 to 3 minutes.
- Add onions and cook, stirring often, until just wilted; reduce heat to medium-low. Continue cooking onions, stirring occasionally and scraping up golden bits from bottom of pot, until they are richly caramelized and golden brown, 45 to 50 minutes.
- Add sherry and cook until evaporated and syrupy, 2 minutes. Add stock, wine, thyme, salt and pepper; cook for 15 minutes.
- Preheat oven to broil.
- Arrange baguette slices on baking sheet. Broil on centre rack until evenly toasted on both sides, about 1 minute per side.
- In bowl, combine Emmenthal and Gruyère cheeses. Place 6 oven-safe bowls on baking sheet; divide onion soup among bowls. Sprinkle some of the cheese mixture into each bowl. Layer with a slice of baguette and top generously with remaining cheese. Broil until cheese is melted and bubbly, 1 to 2 minutes.
