French Onion Soup

Grandma loved onions. In fact, she would order Vidalia Onions from some mail-order place in Georgia every year. We could tell too. After getting them it seemed all of her recipes calling for onions were magically transformed into something downright miraculous simply because of this change-up. 

There's just something about a Vidalia onion that is unsurpassed. Meaning no disrespect to our nearby Northwest farms, but Walla Walla Sweets just don't compare with Vidalias. It may very well be worth expanding my carbon footprint to have them shipped from across the country. 

So with every order of Vidalia onions welcomed from down South, Grandma would always make up a big batch of French Onion Soup and it was the absolute best. It wasn't the squishy melted cheese or hunk of brioche on top, but the salty-sweet liquid underneath overflowing with Vidalia onions. 

If you are heaven-blessed enough to have Vidalias readily available in your local market, grab a bunch, send some to me, and then make this French Onion Soup. You will thank me (and Grandma too).

French Onion Soup

3 tablespoons butter

6 large Vidalia onions, thinly sliced

1 tsp sea salt
1 cup white wine
2 quarts beef broth
Sea salt and freshly ground pepper to taste

6-8 slices Brioche or your favorite French style bread
1½ cups grated Gruyere or Swiss cheese (or blend either one half & half with grated Parmesan cheese)
¼ cup Madeira or sherry

Over medium heat, melt butter in Dutch Oven and add onions. Toss onions with sea salt and gently stir until onions wilt in the pot, then reduce heat to low. Cook onions about 30 minutes, stirring periodically (do not allow them to burn). 

When they turn a rich golden brown color, add white wine and bring to a boil allowing liquid to reduce until almost evaporated. Increase heat to medium and add broth. Bring to a bubbling simmer then reduce heat to low, cover, and simmer for 45-50 minutes.

Preheat oven to 350F. Cut loaf of bread into 1 inch slices or chunks, butter each piece if desired, then place in single layer on a baking sheet and toast in oven until golden brown.

After soup has simmered for 45-50 minutes, taste broth and add sea salt (if additional is necessary) and pepper to taste . Add Madeira, stir into broth, then ladle into oven-proof soup bowls set on a rimmed cookie sheet. Top with slice of toasted bread and divide cheese among the bowls. Bake until bubbling and cheese is slightly browned (about 20 minutes). Servings: 6-8. 

Serve with tossed lettuce or spinach salad. Also asparagus wrapped in a crepe would be an impressive side dish!

NOTE: If you don't use up all the broth, save the extra for french dip sandwiches.