Name: Vidalia Onion Soup with Cornbread Croutons
Yield: Serves 6 as an appetizer
Cuisine: American
Ingredients: 2 tbsp unsalted butter; 3¼ oz/90 g Gruyère cheese, grated; 2 tsp chopped fresh thyme; 2 tsp tabasco or other hot pepper sauce; 1 tsp kosher salt; 2 lb/910 g Vidalia or other sweet onions, halved and thinly sliced; 3 garlic cloves; 6 cups/1.4 l chicken stock; ¼ cup/60 ml dry sherry; Kosher salt; ¼ tsp freshly ground pepper; Olive oil for drizzling; 3 oz/85 g Buttermilk Cornbread, cut into 1-in/2.5-cm cubes

Preparation info

Serves
6
as an appetizer

Difficulty
Easy

Appears in

Brown Sugar Kitchen

By Tanya Holland

Published 2014

About

A crunchy lid of cornbread croutons, a dash of hot sauce, and a base of sweet onions give this bistro classic a Southern soul. Vidalia onions are named for the region in Georgia where they originated, and they can be found in markets from late April through August. If they’re not available, look for another variety of sweet onion such as Maui or Walla Walla. The cornbread croutons add a wonderful flavor to the soup and can easily be made a day ahead.