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–+ servings
Cheesy French Onion soup on a spoon with a cheese pull.
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3.80 from 53 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 *if doing by stovetop method
  • pressure cooker *if using a pressure cooker
  • cutting board & knife
  • Measuring cups and spoons
  • laddle
  • soup crocks or bowls
  • oven *to melt cheese crouton

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. 
Pressure Cooker Instructions
  1. Sauté the onions: Melt the butter in your pressure cooker on the "Sauté" setting. Add the onions and cook for 8 minutes, stirring occasionally, until softened and golden brown.
  2. Deglaze and add spices: Pour in the sherry (if using) and scrape up any browned bits from the bottom of the pot with a spoon. Then, add the flour, thyme, bay leaves, Worcestershire sauce, pepper, and salt. Stir to combine.
  3. Simmer and build pressure: Pour in the broth and stir well. Close the lid of the pressure cooker and set it to the "Soup" mode for 25 minutes. Allow the pressure to release naturally once cooking is complete.
  4. Finishing touches: Carefully remove the bay leaves from the soup. Ladle the hot soup into oven-safe bowls or crocks.
  5. Toast the cheese: Top each bowl with a slice of sourdough bread and sprinkle with shredded cheese. Broil on high for 1-2 minutes, just until the cheese is melted and bubbly.
  6. Enjoy! Serve your warm and comforting French onion soup right away.

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