Vidalia onion soup recipe

Ingredients

• 3 tablespoons grass-fed butter, clarified is preferred
• 4 Vidalia onions
• 2 cups (500 ml) red wine
• 2 cups (500 ml) water, + more for deglazing pan
• ½ cup (125 ml) sherry
• 3 cups (750 ml) beef broth
• 4 sprigs fresh thyme
• 1 bay leaf

1. Preheat oven to 400°F (205°C).
2. Use some of the butter to grease the bottom of a large Dutch oven, and place remainder of butter and all onions into the Dutch oven. Cover and cook in oven for 1 hour.
3. Remove the pot from the oven, stir the onions and butter scraping the sides and bottom, and place back into the oven with lid slightly ajar for another 60–90 minutes.
4. Meanwhile, in a small saucepan, heat wine over medium heat, and reduce down until it’s about ¼ cup in total volume. Remove from heat.
5. Remove the pot of onions from the oven, and place uncovered on stove on medium-high heat. Scrape the sides and bottom of pan frequently, until the liquid mostly evaporates and the onions are browned.
6. Continue to cook until the bottom of the pan has a brown crust, about 6–8 minutes.
7. Stir in about ¼ cup (60 ml) of the water, being sure to scrape up the crust on the bottom of the pan.
8. Cook until the water has evaporated and you have another dark crust. Repeat this addition of water until the onions are dark brown.
9. Mix in the wine and sherry and cook, stirring frequently, until the liquids evaporate.
10. Mix in the beef broth, 2 cups (500 ml) water, thyme, and bay leaf, scraping up any bits of fond that may be on the bottom and sides of pan.
11. Bring the liquid up to a boil, then reduce heat to a low simmer, cover, and allow to simmer for about 30 minutes. Remove thyme and bay leaf, and season as you prefer with salt and pepper.