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PrintVidalia Onion Soup
Vegan, Dairy-Free, Gluten-Free
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 a splash of sherry and balsamic vinegar. Garlic, soy sauce and crushed red pepper impart a tangy bite to this simply divine soup.
Serves 4–6
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, minced
- 5 pounds Vidalia or other sweet onion, halved, then sliced thinly
- 1 teaspoon dried thyme leaves
- 1/4 teaspoon crushed red pepper flakes
- 4 cups water or vegetable stock
- 2/3 cup shoyu or soy sauce (wheat-free if desired)
- 1/4 cup dark balsamic vinegar
- 1/2 cup vegetarian worcestershire sauce
- 1 1/2 tablespoons sugar
- 1/3 cup dry sherry
Heat the garlic and olive oil together in the saucepan until lightly browned. Add the onions, dried thyme leaves, and crushed red pepper flakes. Allow onions to thoroughly caramelize by periodically stirring over a medium-high heat for approximately 15 minutes.
Once the onions are well-browned, add the water or vegetable stock, shoyu or soy sauce, dark balsamic vinegar, vegetarian worcestershire sauce, and sugar. (The sugar will help to offset the acidity of the other ingredients.)
Bring soup to a boil, then reduce to a simmer. Allow soup to simmer covered for approximately 30 minutes, then uncovered for approximately 15 minutes. Stir occasionally. Add sherry, then simmer for another 5 minutes. Serve.
Options: For a spicier version of this soup, add 1/8 teaspoon of freshly ground black pepper with the liquids. No salt is necessary in this recipe due to the saltiness of the shoyu/soy sauce. If a more tangy taste is desired, omit the sugar.
Nutrition Info
Per Serving (12 oz-wt.): 160 calories (30 from fat), 3g total fat, 0g saturated fat, 3g dietary fiber, 4g protein, 29g carbohydrate, 0mg cholesterol, 750mg sodium