There’s no better way to showcase the sweetness of Vidalia onions than with French onion soup. It’s a quick soup too. You’re gonna love this. Slurp!
Want delicious French Onion Soup without standing by the stove for ages? Using sweet Vidalia onions speeds up the process with this quicker soup recipe.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Quicker French Onion Soup
Usually French onion soup requires that you slowly cook onions for a long time to caramelize them and develop their sweetness. If you use Vidalia onions instead of regular yellow onions though, you can speed up the cooking process by quite a bit. This is because Vidalia onions are already very sweet and so they don’t require that caramelization. Good deal, right?
This Vidalia onion soup recipe has all the delicious sweet onion flavor of the classic version but it’s ready in way less time. You’re going to love it!
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French Onion Soup with Vidalia Onions Recipe
There’s no better way to showcase the sweetness of Vidalia onions than with French onion soup. It’s a quick soup too. You’re gonna love this. Slurp!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: French
Ingredients
- 4 Tbsp. unsalted butter
- 3 large Vidalia onions, divided
- 1 and 1/2 tsp. brown sugar, divided
- Salt
- Coarse black pepper
- 6 cups low or no-sodium beef broth
- 3 sprigs fresh thyme
- Baguette or other white bread
- 5 oz. Gruyere cheese
- 1 cup red wine
Instructions
- Cut the butter into small pieces and put it into a very large skillet over medium heat. Peel and slice one Vidalia onion. Add it to the skillet. Increase heat to medium-high. Add 1/2 teaspoon of the brown sugar and a pinch of salt and of black pepper. Stir. Peel and slice a second onion. Add it to the skillet with another 1/2 teaspoon brown sugar and some salt and pepper. Stir. Repeat with final onion. Cover skillet. Continue to cook over medium-high heat, stirring occasionally, until well-browned and very soft, 10-11 minutes.
- Meanwhile, preheat the broiler. Pour the beef broth into a large pot or Dutch oven over high heat. Add 1 teaspoon of salt and the thyme. Cover and bring to a boil. Reduce to a simmer. While the broth is heating, slice the bread into 4-5 slices. Put in a single layer on a baking sheet and put it under the broiler until it is toasted. Shred the cheese. Remove toast from broiler. Flip slices over. Top each with some of the cheese. Return it to under the broiler until cheese is melted.
- When the onions are well-browned, add the wine to them. Stir it until most of the wine has evaporated. Add the onions and wine to the hot broth. Taste and add salt and pepper if needed. Ladle soup into bowls. Top each serving with a slice of cheese toast.
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This post originally appeared in August 2016 and was revised and republished in August 2024.
Absolutely delicious and easy to make!
Thank you, Shelly! I love this soup too.
I always make it by the recipe the first time, and see what kind of changes I will make in the future. I won’t be changing ANYTHING in this one. As good as any I’ve ever had.
Jeff, Thank you so much. I’m delighted that you liked it so much!