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Homemade French Onion soup on table with spoon and napkin.
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3.72 from 50 votes

French Onion Soup made with Vidalia Onions

Probably the best French Onion Soup you will ever try, this rich soup is made delicious with sweet Vidalia onions. Sherry wine and fresh bay leaves give this soup an incredibly delicious depth of flavor. Topped with a fresh crouton, and a blend of delicious, melted cheese, this soup is amazing.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Dinner
Cuisine: American
Keyword: baked onion soup, French onion soup, onion soup, vidalia onion soup
Servings: 12 servings
Calories: 140cal
Author: Amy Desrosiers
Cost: $15

Equipment

  • 8-quart dutch oven

Ingredients

  • 4 lbs. vidalia onions sliced thinly
  • 4 cloves garlic minced
  • 1/2 tsp. Kosher salt
  • 1/4 tsp black pepper
  • 6 tbsps. salted butter
  • 3 tbsps. all-purpose flour
  • 3 tbps. balsamic vinegar
  • 2 tbsps. Worcestershire sauce
  • 8 cups water
  • 1 cup dry sherry wine
  • 8 tsps. Better than Bouillon Beef Base *provides better beef flavor vs. regular cubes, or stock.
  • 2 whole fresh bay leaves
  • 3/4 tbsp. dry thyme can use fresh thyme as well

Soup Toppings

  • non-smoked provolone slices
  • Swiss Cheese slices
  • French bread loaf sliced into 2" thick slices
  • butter
  • garlic powder

Instructions

  • Add sliced onions to a 6-quart stock pot with butter. Over medium-low heat, caramelize onions until they take on a deep golden brown color. This will take at least 30 minutes. You will want to stir occasionally.
  • Add in minced garlic and cook for another minute or 2.
  • De-glaze pan with sherry and mix to get all the bits that might be on the bottom of the pan mixed.
  • Add spices, flour, vinegar, and Worcestershire sauce.
  • Add in beef bouillon base and water; stir.
  • Add in bay leaves, and thyme; allow soup to simmer for on low heat for 30 minutes.
  • Preheat oven to 375 to toast the bread.
  • Coat bread slices with butter, and garlic and bake for 3 minutes per side.
  • Remove bay leaves from soup carefully. Ladle soup into crocks/bowls. Add one toasted bread crouton to each.
  • Top each bowl with desired amount of cheese. It is okay if cheese overlaps the bowl a bit.
  • Broil each crock (must be oven-safe) for 1-2 minutes until cheese is bubbly. Serve warm.

Notes

Nutritional values may differ and are meant to be a guide. They represent the soup only as the toppings may vary. 

Nutrition

Serving: 1serving | Calories: 140cal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 191mg | Potassium: 232mg | Fiber: 2g | Sugar: 9g | Vitamin A: 239IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 1mg