Vidalia Onion Soup

Vidalia Onion Soup

Serves 10

What could be better on a cold winter's day than hot onion soup? Carmelized Vidalia onions provide a savory sweet flavor, which is enhanced by splashes of sherry and balsamic vinegar. Garlic, soy sauce and crushed red pepper impart a tangy bite to this delicious soup.

  • 6 cloves garlic, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 5 pounds Vidalia or other sweet onion, thinly sliced
  • 1 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 4 cups vegetable stock or water
  • 2 tablespoons reduced-sodium natural soy sauce, (wheat-free, if desired)
  • 1/4 cup balsamic vinegar
  • 2 tablespoons vegetarian Worcestershire sauce
  • 1 1/2 tablespoons sugar
  • 1/3 cup dry sherry
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Heat garlic and oil together in a large pot over medium heat. Cook, stirring occasionally, until lightly browned. Add onions, thyme and pepper flakes and cook, stirring occasionally, until onions are thoroughly caramelized, about 15 minutes. Add stock or water, soy sauce, vinegar, Worcestershire sauce and sugar and bring to a boil. Reduce to a simmer, cover and cook for about 30 minutes. Uncover and cook for 15 minutes more, stirring occasionally. Add sherry and simmer for 5 minutes more. Ladle into bowls and serve.

Nutritional Info: 
Per Serving:140 calories (30 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 480mg sodium, 27g carbohydrate (4g dietary fiber, 12g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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