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Vidalia Onion Soup

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Total Time:Prep: 50 min. Bake: 10 min.

By Taste Of Home Editorial Team

Recipe by Ruby Jean Bland, Glennville, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

There's no question of the star in this traditional favorite soup. Rich Swiss cheese delightfully tops off a heaping bowlful of sweet, succulent Vidalia onions.—Ruby Jean Bland, Glennville, Georgia

TEST KITCHEN APPROVED

Vidalia Onion Soup

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Yield:8 servings (2 quarts)
Prep:50 min
Cook:10 min
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Ingredients

  • 4 to 5 large Vidalia or sweet onions, chopped
  • 3 tablespoons butter
  • 1/4 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • 4 cups beef broth
  • 1-1/2 cups water
  • 1 bay leaf
  • 8 slices French bread, toasted
  • 1/2 cup shredded Swiss cheese
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Directions

  1. 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.
  2. 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.

Nutrition Facts

1 cup: 153 calories, 7g fat (4g saturated fat), 18mg cholesterol, 580mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 5g protein.
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