Vidalia Onion Soup with Gruyere Croutons

Don’t you just love a cozy bowl of soup on a chilly day? This soup is cold weather friendly, and filled with layers of flavors.  The bottom has caramelized onions in a flavorful broth.  It’s topped with a broth soaked crouton that has gooey swirls of Gruyere cheese and smoked paprika.  I don’t know which I like better the soup or the croutons.  I always make extra croutons because my family enjoys snacking on them long after the soup has disappeared.  With a few simple tweaks this can be a great gluten-free or vegetarian dish.  Easily make this gluten free by using a gluten free stock and Udi’s Gluten Free Baguettes for the croutons.  For a filling vegetarian dish use a vegetable stock instead of the chicken stock.  The soup gets it rich taste from the caramelized onions, so you won’t sacrifice taste with any of these adjustments. 


Vidalia Onion Soup with Gruyere Croutons

Servings: 8

5 lbs. of Vidalia or sweet onions about 12 cups, packed

cut into 1-inch rings

large Le Creuset pot

or heavy pot

½ cup butter

¼ cup olive oil

2/3 cup Cognac

1 ½ quarts (6 cups) chicken or vegetable stock

2 teaspoons kosher salt

1 teaspoons black pepper

French baguette, cut into 1-inch thick slices (or Udi's gluten free baguette)

6 oz. Gruyère cheese, shredded

smoked paprika for garnish


1. In an extra-large heavy bottom pot on medium heat, add butter and olive oil until butter is melted.

2. Add onions and stir to separate and coat the rings.   Reduce heat to medium-low, cover.  Continue to cook, only stirring occasionally, until onions are browned and translucent, about 45 minutes.

3.Add Cognac and simmer on low, uncovered, until liquid evaporates and the onions are softened, about 30 minutes.

4. Add salt, pepper and chicken/vegetable broth, and simmer for 30 minutes.

5. Preheat oven to 400°.  Place baguette slices on baking sheet.  Top with gruyere cheese and sprinkle with paprika.  Bake until cheese is melted, about 5 minutes.  Serve soup topped with a gruyere crouton.