The delicacy of the Vidalia onion calls for a light balance of ingredients so I use chicken broth rather than beef broth, and limit my garlic to a minimum. While I usually love wine in onion soup, I omit it in this recipe.
At least six Sweet Vidalia Onions
1/4 lb butter
Pinch of sugar
A bit of flour (about 1 ½ tablespoons)
32 oz. range free chicken broth
1 clove garlic (sliced in slivers)
A small portion of Brie cheese with the rind cut off (optional)
Gruyere cheese
Parmesan cheese to taste
Sourdough or French baguette slices cut on the diagonal
Preperation:
Melt the butter in an uncovered heavy soup pot. Add thinly sliced onions and garlic. Sauté gently until golden. Add a pinch of sugar – not for taste, as these onions are truly sweet – but to glaze the onions a bit. Add a little flour and stir until flour has been absorbed into the butter, creating a hint of roux. Slowly add the chicken broth, stirring as you pour it on to the onion mixture. Simmer for about thirty minutes.
Stir the Brie into the soup so that it blends into the ingredients. (This is obviously optional – Given an opportunity I would put Brie in everything!)
Meanwhile lightly toast slices of bread with a bit of garlic butter and Parmesan cheese on top. Set aside.
Grate the Gruyere cheese. Transfer your soup into French Onion Soup Bowls, add the toast, and cover with Gruyere cheese.
Put under the broiler until the cheese melts and begins to bubble. Serve immediately with grated Parmesan cheese.
- Recipe courtesy of Nancy Ellison