Recipe of Gordon Ramsay Vidalia French Onion Soup

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, vidalia french onion soup. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Vidalia French Onion Soup is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Vidalia French Onion Soup is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook vidalia french onion soup using 9 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vidalia French Onion Soup:

1. Make ready 1 1/2 pounds Vidalia onion – sliced paper thin
2. Prepare 2 ounces butter
3. Take 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. Take 4 ounces dry sherry wine (*optional see note at bottom)
5. Prepare 1/4 teaspoon thyme
6. Make ready 1 tablespoon sugar
7. Take 4 slices toasted French bread slices or any bread you like:)
8. Make ready 4 slices Swiss cheese
9. Make ready Salt and pepper – to taste at the end of the cooking process

Steps to make 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

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