Sweet Vidalia Onions, white wine vinegar, and beef broth make this French Onion Soup a delicious meal starter.
Ingredients
Method
- In a large Dutch oven, melt butter over medium heat. Add onions; cook, stirring occasionally, until softened, about 15 minutes. Add salt, pepper, and sugar; cooking, stirring occasionally, until onions are deep golden brown, 45 to 50 minutes.
- Increase heat to high. Add wine; cook until most of liquid has evaporated. Stir in broth. Tie together thyme sprigs and bay leaves with kitchen twine; add to broth. Bring to a boil; reduce heat to medium, and cook, uncovered, until soup is slightly thickened, about 30 minutes.
- Preheat oven to broil.
- Place 6 (7-ounce) ramekins on a small baking sheet. Ladle soup into ramekins, filling each three-fourths full. Place 1 baguette slice on top of each serving. Sprinkle with cheese.
- Broil until cheese is golden brown. Garnish with pepper, if desired.
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