Vidalia Onion Soup Recipe

Vidalia Onion Soup is a comforting and flavorful soup made with sweet Vidalia onions. The onions are caramelized to bring out their natural sweetness and then simmered in a rich beef broth. This soup is topped with melted cheese and served with crusty bread, making it the perfect dish for a chilly evening. The sweet and savory flavors of the onions combined with the melted cheese create a delicious and satisfying soup that will warm you up from the inside out.

4.4
27 Rating -
Rate
Non Vegdiet
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Vidalia Onion Soup
plan
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ingredients serve

Ingredients for Vidalia Onion Soup Recipe

  • 1 Large Vidalia Onions, Thinly Sliced
  • 3/4 tablespoon Butter
  • 1/2 cloves Cloves Garlic, Minced
  • 1.50 cup Beef Broth
  • 1 Slices Crusty Bread
  • 1/4 cup Shredded Gruyere Cheese
  • As required Salt And Pepper To Taste

Directions: Vidalia Onion Soup Recipe

Cooking Directions

  • STEP 1.Heat butter in a large pot over medium heat. Add sliced Vidalia onions and cook until caramelized, about 20 minutes.
  • STEP 2.Add minced garlic and cook for an additional 2 minutes.
  • STEP 3.Pour in beef broth and bring to a boil. Reduce heat and simmer for 20 minutes to allow the flavors to meld together.
  • STEP 4.Preheat the broiler. Ladle the soup into oven-safe bowls and top with a slice of crusty bread and shredded Gruyere cheese.
  • STEP 5.Place the bowls under the broiler until the cheese is melted and bubbly, about 2-3 minutes.
  • STEP 6.Remove from the broiler and let cool for a few minutes before serving.
  • STEP 7.Serve the Vidalia Onion Soup hot with additional crusty bread on the side.

Cooking Tips

  • Be patient when caramelizing the onions. It takes time for them to develop their sweet flavor.
  • Use a sharp knife to slice the onions thinly and evenly for even cooking.
  • If you don't have Vidalia onions, you can use other sweet onions like Walla Walla or Maui onions.

Storage and Serving

  • Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop over low heat until warmed through.
  • Serve the soup with a sprinkle of fresh parsley or chives for added freshness.
Nutrition
value
266
calories per serving
5 g Fat23 g Protein29 g Carbs4 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    23g
  • Carbs
    29g
  • Fiber
    4g

MacroNutrients

  • Carbs
    29g
  • Protein
    23g
  • Fiber
    4g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    103mg
  • Iron
    1mg
  • Vitamin A
    14mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    77mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    27mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    59mg
  • Manganese
    < 1mg
  • Phosphorus
    228mg
  • Selenium
    19mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp