Classic Sweet Viadalia French Onion Soup Recipes

FRENCH SWEET ONION SOUP

Steps:

• In a Dutch oven or large kettle, melt butter. Add olive oil and onions. Cover and cook over low heat until onions are soft, about 30 minutes, stirring occasionally. Stir in the beef broth, water, cider or juice, bay leaf, thyme, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Discard bay leaf., Meanwhile, arrange bread on a broiler pan; broil until each side is golden brown. Ladle soup into individual ovenproof soup bowls. Float a slice of bread in each bowl and sprinkle with Swiss cheese and top with Parmesan cheese. Broil until cheese is melted and bubbly. Serve immediately.

VIDALIA ONION SOUP

Steps:

• In a Dutch oven or soup kettle, saute the onions in butter until lightly browned. Sprinkle with pepper and flour. Cook and stir for 1 minute. Add the broth, water and bay leaf; simmer for 30-40 minutes, stirring occasionally. , Discard bay leaf. Ladle into ovenproof soup bowls; top with bread and cheese. Bake at 400° for 10 minutes or until cheese is golden brown.

CLASSIC SWEET VIADALIA FRENCH ONION SOUP

Steps:

• Heat olive oil or butter in large saucepan.
• Add onions and saute for 10 minutes over medium-high heat.
• Lower the heat to medium-low.
• Add mustard seed, celery seed, and salt and pepper to taste.
• Continue to saute the onions for 20 minutes, until the onions have carmelized and are a rich golden brown in color.
• Add the beef broth, red cooking wine, and Worcestershire sauce.
• Cook over medium heat for 15 minutes.
• Preheat broiler.
• Spoon soup into bowls (that are oven-proof) and place a slice of french bread on top (may lightly butter bread, if you prefer).
• Add a slice of cheese on top of each piece of bread.
• Place under broiler for a few minutes until the cheese gets brown, and bubbles a bit.
• Carefully remove soup bowls from oven and serve.
• NOTE: Can also be made in a crockpot (after cooking onions in butter on stovetop covered for 20 mins), cooking on low for 5-8 hours or on high for 2 1/2 hours.

CLASSIC ONION SOUP

Steps:

• Preheat oven to 275 degrees F.
• Melt butter in a large saucepan over low heat, add onions and cook slowly, stirring occasionally, until onions are golden and tender, about 20 minutes. Add vegetable stock, salt and pepper to taste, and simmer for about 15 minutes. Stir in dry sherry or cognac.
• Rub garlic clove on each piece sliced bread and toast on a baking sheet until both sides are golden.
• Place bread in a casserole or in 6 individual ovenproof, bowls and ladle onion soup over top. Top with a mixture of Gruyere and Parmesan and place casserole or individual bowls under the broiler and to melt cheese and slightly brown top.