Sweet & Savory French Onion Delight
This Sweet & Savory French Onion Delight is a heartwarming twist on the classic French onion soup, blending the rich flavors of sweet Vidalia and red onions to create a unique, slightly sweet broth that's simply irresistible. Originating from the Jan/Feb 2005 Cooking Light magazine, this recipe stands out due to the harmonious balance of sweetness and savory beef broth. Perfect for a chilly evening, this soup is elevated with toasted French bread and melted Swiss cheese, creating a delightful contrast of textures. Each spoonful offers a comforting embrace of flavors, making it a great choice for gatherings or a cozy dinner at home. Take your time to allow the onions to caramelize perfectly and savor this comforting bowl of sweetness and warmth. You'll love every bite!
N/A
Servings
222
Calories
11
Ingredients
Ingredients
Olive oil
2 teaspoons (used for sautéing)
Sweet Vidalia onions
4 cups (thinly sliced (approximately 2 large onions))
Red onions
4 cups (thinly sliced (approximately 2 large onions))
Sugar
1/2 teaspoon (for balancing the flavors)
Black pepper
1/2 teaspoon (for seasoning)
Salt
1/4 teaspoon (for seasoning)
White wine
1/4 cup (Sauvignon Blanc recommended)
Beef broth
8 cups (can use low sodium)
Thyme
1/4 teaspoon (chopped (fresh if possible))
French bread
8 slices (cut into 1-inch cubes (1 oz. slices))
Swiss cheese
8 slices (1 oz. slices)
Instructions
1
In a large Dutch oven, heat the olive oil over medium-high heat until shimmering.
2
Add the thinly sliced Vidalia and red onions to the pot, sautéing for about 5 minutes until they begin to soften.
3
Sprinkle in the sugar, black pepper, and salt, stirring well to combine.
4
Reduce the heat to medium and continue to cook the onions, stirring frequently, for about 20 minutes until they are caramelized and golden brown.
5
Increase the heat back to medium-high and sauté the onions for an additional 5 minutes to achieve a deeper caramelization.
6
Pour in the white wine and cook for about 1 minute, allowing the alcohol to evaporate and the flavors to meld.
7
Add the beef broth and chopped thyme, raising the heat to bring the mixture to a boil.
8
Once boiling, cover the pot, reduce the heat to low, and let it simmer for 2 hours to develop the flavors.
9
Preheat your broiler to low during the last 15 minutes of the soup’s simmering time.
10
Place the cubes of French bread in a single layer on a baking sheet and broil for 2 minutes, turning them halfway through, until they are golden brown and crispy.
11
Set out eight ovenproof bowls on a large baking sheet and ladle 1 cup of the soup into each bowl.
12
Top each bowl with an equal portion of toasted bread and one slice of Swiss cheese.
13
Broil the bowls for about 3 minutes, or until the cheese is perfectly melted and begins to bubble and brown.
14
Carefully remove from the oven and serve hot, garnished with fresh thyme if desired.
Nutrition Information
7g
Fat
27g
Carbs
8.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Sweet & Savory French Onion Delight?
It is a heartwarming twist on the classic French onion soup, blending rich flavors of sweet Vidalia and red onions for a unique, slightly sweet broth.
Where did this recipe originate?
This recipe originated from the Jan/Feb 2005 edition of Cooking Light magazine.
Which types of onions are used in this soup?
The recipe calls for a combination of sweet Vidalia onions and red onions.
How many onions do I need for this recipe?
You will need approximately 4 cups of thinly sliced Vidalia onions and 4 cups of thinly sliced red onions, which is about 2 large onions of each kind.
What is the recommended cooking oil?
The recipe recommends using 2 teaspoons of olive oil for sautéing.
Why is sugar included in the ingredients?
Sugar is used to help balance the savory flavors and aid in the caramelization of the onions.
How long does it take to caramelize the onions?
The onions are cooked for an initial 20 minutes over medium heat, followed by an additional 5 minutes over medium-high heat for deeper caramelization.
What kind of white wine should I use?
Sauvignon Blanc is the recommended variety of white wine for this recipe.
How much beef broth is required?
The recipe requires 8 cups of beef broth.
Can I use low-sodium beef broth?
Yes, the recipe notes that low-sodium beef broth can be used as an alternative.
What herbs are used for seasoning?
The recipe uses 1/4 teaspoon of chopped thyme, preferably fresh.
How long should the soup simmer?
The soup should be simmered on low heat for 2 hours to allow the flavors to develop fully.
How is the French bread prepared for the topping?
The French bread is cut into 1-inch cubes and broiled for 2 minutes until golden brown and crispy.
What type of cheese is used to top the soup?
The recipe uses 8 slices of Swiss cheese, weighing 1 oz. each.
How many calories are in one serving?
There are approximately 222 calories per serving.
How much protein is in each serving?
Each serving provides 8.5g of protein.
What is the fat content per serving?
The fat content is 7g per serving.
How many servings does this recipe yield?
The recipe yields 8 servings, based on ladling 1 cup of soup into 8 ovenproof bowls.
How many carbohydrates are in each serving?
There are 27g of carbohydrates per serving.
What temperature should the broiler be set to?
The broiler should be set to a low heat setting.
How long do I broil the cheese on the soup?
The bowls should be broiled for about 3 minutes, or until the cheese is melted and begins to brown.
Is salt and pepper included in the recipe?
Yes, it uses 1/2 teaspoon of black pepper and 1/4 teaspoon of salt for seasoning.
What is the total amount of onions by volume?
The recipe uses a total of 8 cups of sliced onions.
What are the recommended tags for this recipe?
Recommended tags include comfort food, french onion soup, cozy dinner, and appetizer.
Should the pot be covered during simmering?
Yes, once it reaches a boil, cover the pot and reduce the heat to low for the 2-hour simmer.
Can I garnish the soup with anything?
Yes, you can garnish the soup with fresh thyme if desired.
How do I know when the olive oil is ready?
The oil is ready when it is heated over medium-high heat until it is shimmering.
How much white wine is used?
The recipe calls for 1/4 cup of white wine.
How long do you sauté the onions before adding the wine?
You sauté the onions for a total of 30 minutes (5 mins softening, 20 mins caramelizing, and 5 mins deep caramelization) before adding the wine.
What equipment is best for cooking this soup?
A large Dutch oven is recommended for cooking the soup, and ovenproof bowls are needed for the final broiling step.