Vidalia Onion Soup with Emmentaler Cheese Croutons

Recipe by Certified Master Chef Daniel Hugelier

Photography By Carole Topalian | October 23, 2017

Ingredients

  • 2 ½ tablespoons butter
  • 1 ½ pounds onions, thinly sliced
  • 1 clove garlic, minced
  • 8 cups beef stock
  • ½ cup dry white wine
  • ½ cup beer
  • 1 standard sachet*
  • ¾ teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground white pepper
  • Juice of ½ fresh lemon
  • 2 tablespoon dry sherry
  • 16 (1-inch) slices French bread, toasted
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup shredded Emmentaler cheese

Instructions

1.  Heat butter in an 8-quart stockpot over medium heat. Add onions and cook 30 minutes or until lightly golden; stirring occasionally. Add garlic in the last 5 minutes of cooking.

2.  Add beef stock, wine, beer, sachet, salt, black and white pepper to the onions. Bring to a simmer and cook about 20 minutes. Add lemon juice and sherry; simmer an additional 5 minutes.

3.  Place even amounts of Parmesan cheese and Emmentaler cheese on each bread round and place under broiler. Serve hot soup topped with 2 croutons.

Yield: 8 servings

Cook’s Tip: A standard sachet is a bundle of herbs and spices tied together in cheesecloth used to flavor stock. To make a standard sachet, cut a piece of cheesecloth and place dried thyme, parsley stems, bay leaf and whole peppercorns on top and tie corners together.

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Ingredients

  • 2 ½ tablespoons butter
  • 1 ½ pounds onions, thinly sliced
  • 1 clove garlic, minced
  • 8 cups beef stock
  • ½ cup dry white wine
  • ½ cup beer
  • 1 standard sachet*
  • ¾ teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground white pepper
  • Juice of ½ fresh lemon
  • 2 tablespoon dry sherry
  • 16 (1-inch) slices French bread, toasted
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup shredded Emmentaler cheese
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