Vidalia Onion Soup With Cheddar Toasts Recipe

Name: Vidalia Onion Soup With Cheddar Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 3 lbs vidalia onions, cut into thin half-moons; 1 cup hearty red wine (such as a Shiraz-Cabernet blend); 8 cups homemade beef stock (or canned low-sodium beef broth); 1 ½ tablespoons red wine vinegar; 2 teaspoons chopped fresh thyme (or 1 t. dried); 1 bay leaf; salt; fresh ground black pepper; 12 baguette, slices toasted; 1 cup shredded sharp cheddar cheese

Servings: persons

3 tablespoons unsalted butter
3 lbs vidalia onions, cut into thin half-moons
1 cup hearty red wine (such as a Shiraz-Cabernet blend)
8 cups homemade beef stock (or canned low-sodium beef broth)
1 ½ tablespoons red wine vinegar
2 teaspoons chopped fresh thyme (or 1 t. dried)
1 bay leaf
salt
fresh ground black pepper
12 baguette, slices toasted
1 cup shredded sharp cheddar cheese

1
Melt the butter in a soup pot over medium heat.
2
Stir in the onions and cover.
3
Cook, stirring occasionally, until they begin to soften, about 5 minutes.
4
Reduce the heat to medium-low.
5
Cover again and cook, stirring occasionally, until the onions are deep golden brown and very tender, about 25 minutes.
6
Stir in the wine; increase heat to high and bring to a boil.
7
Cook until the wine is reduced by half, about 3 minutes.
8
Stir in the stock, vinegar, thyme, and bay leaf and bring to a boil.
9
Decrease the heat to med-low and simmer until full-flavored, about 30 minutes.
10
Season with salt and pepper to taste.
11
Remove bay leaf.
12
Position a broiler rack about 6 inches from the source of heat and preheat the broiler.
13
Ladle the soup into six large flameproof soup crocks.
14
Place two toasts in each crock and sprinkle with the Cheddar.
15
Broil until the cheese is melted and bubbling, about 1 minute.
16
Serve immediately.

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 3 lbs vidalia onions, cut into thin half-moons, 1 cup hearty red wine (such as a Shiraz-Cabernet blend), 8 cups homemade beef stock (or canned low-sodium beef broth), and more.

Yes, Vidalia Onion Soup With Cheddar Toasts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vidalia Onion Soup With Cheddar Toasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions