Are looking for idea recipes vidalia french onion soup that are appetizing? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious vidalia french onion soup should have had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of vidalia french onion soup, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want to prepare vidalia french onion soup delicious wherever you are, because as long as you know the trick, this dish is can become dish special

Ingredients and seasonings used in make

1. Prepare 1 1/2 pounds Vidalia onion – sliced paper thin
2. Take 2 ounces butter
3. Prepare 50 ounces Beef stock- *(note be careful some store brands are very high in salt and as you cook it down it may get salty)
4. Prepare 4 ounces dry sherry wine (*optional see note at bottom)
5. Prepare 1/4 teaspoon thyme
6. Prepare 1 tablespoon sugar
7. Use 4 slices toasted French bread slices or any bread you like:)
8. Prepare 4 slices Swiss cheese
9. Use Salt and pepper – to taste at the end of the cooking process

Cook over Medium-Low heat until golden brown. On medium heat, once butter is melted, make sure all onion slices are coated and continue to stir to keep onions from browning. You want the onions to be translucent but not brown or crunchy. Remove to a platter, and cook remaining onions with butter.

How to make:process Vidalia French Onion Soup:

1. For french bread, slice 4 pieces a 1/2 inch thick brush with olive oil and place on a sheet pan in a 350 degree oven until golden brown and delicious.
2. In a 3 qt sauce pot/pan,Saute the onions in the butter over low to moderate heat. Carefully caramelize the onions thoroughly without burning.
3. Deglaze the pan with 6 ounces (250 milliliters) of the beef stock. Cook until all the stock has gone and the browning continues.
4. Repeat this process until the onions are a very dark, evenly brown.about three times. (* optional sherry wine add now)
5. Add the remaining beef stock and thyme and sugar
6. Bring to a simmer and cook 20 minutes to develop flavor. Adjust the seasonings.
7. Serve in oven proof bowls. Fill the bowl 85% of the way. Top each portion with a slice of toasted French bread and a slice of Swiss cheese. Place under the broiler until the cheese is melted and lightly browned.
8. We are a high school so Sherry Wine is frowned upon:( This recipe comes out great without sherry. That being said adding 4 ounces of dry sherry just before you add the remaining stock does add some extra flavor
9. Done and ready to serve!

Transfer the onions to a medium bowl and discard the thyme springs. Add the celery, garlic and herbes de Provence and cook over moderate. Gradually add chicken broth, stirring constantly. Carefully caramelize the onions thoroughly without burning. Method Heat garlic and oil together in a large pot over medium heat.

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