Vidalia Onion Soup with Crispy Bread
A comforting bowl of slow-simmered onions with a golden, toasted bread topping. This American-inspired soup recipe, ready in about 95 minutes, pairs Vidalia onions, unsalted butter, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large Vidalia onions
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 1 tbsp fresh thyme
- 6 buttered baguette slices
- 1/2 cup grated Gruyère cheese
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Equipment for this recipe
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Instructions
- Step 1: Thinly slice 4 large Vidalia onions and melt 3 tbsp butter in a large pot over medium-low heat. Cook onions for 45 minutes, stirring occasionally, until deeply caramelized and golden.
- Step 2: Sprinkle 2 tbsp flour over onions and stir for 1 minute to cook off raw flour taste. Gradually whisk in 4 cups chicken broth and 1 tbsp fresh thyme, then simmer for 20 minutes.
- Step 3: Preheat oven broiler. Place 6 buttered baguette slices on a baking sheet and top each with 1/8 cup grated Gruyère cheese.
- Step 4: Broil slices 3 inches from heat for 2-3 minutes until cheese bubbles and browns.
- Step 5: Ladle soup into bowls, top with 1 cheese-topped bread slice, and serve immediately.
