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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Love this soup on rainy summer ights when the vidalias are in season!! Great with a grilled steak and baked potato. From Taste of the South a few years ago. Ingredients:
2 tablespoons olive oil |
3 large vidalia onions, sliced |
3 to 4 cloves garlic, minced |
1/2 cup dry sherry |
5 cups chicken broth |
1 tablespoon fresh thyme or 1 teaspoon dried thyme leaves |
1 bay leaf |
1/2 teaspoon hot sauce |
1 loaf french bread, cut diagonally into |
1-inch slices and toasted |
8 to 12 slices swiss cheese |
Directions:
1. In a large stockpot, heat olive oil over medium heat on stovetop.
2. Add Vidalia onions; cook, stirring occasionally, for 20 minutes.
3. Add garlic; continue to cook for 10 minutes.
4. When onions reach a light caramel color, add sherry; cook until liquid has almost evaporated.
5. Stir in chicken broth, thyme, bay leaf, and hot sauce.
6. When mixture returns to a boil, reduce heat, cover, and let soup simmer for 15 to 20 minutes.
7. Remove bay leaf.
8. Preheat oven to 400ยบ.
9. Ladle soup into ovenproof bowls, arrange 1 or 2 slices bread on top, and top with 2 slices Swiss cheese.
10. Place bowls on a baking sheet.
11. Bake until cheese is melted and bubbly.
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