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Vidalia Onion Soup With Cheddar Toasts

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“In 'Spring Gatherings' by Rick Rodgers”
1hr 30mins

Ingredients Nutrition


  1. Melt the butter in a soup pot over medium heat.
  2. Stir in the onions and cover.
  3. Cook, stirring occasionally, until they begin to soften, about 5 minutes.
  4. Reduce the heat to medium-low.
  5. Cover again and cook, stirring occasionally, until the onions are deep golden brown and very tender, about 25 minutes.
  6. Stir in the wine; increase heat to high and bring to a boil.
  7. Cook until the wine is reduced by half, about 3 minutes.
  8. Stir in the stock, vinegar, thyme, and bay leaf and bring to a boil.
  9. Decrease the heat to med-low and simmer until full-flavored, about 30 minutes.
  10. Season with salt and pepper to taste.
  11. Remove bay leaf.
  12. Position a broiler rack about 6 inches from the source of heat and preheat the broiler.
  13. Ladle the soup into six large flameproof soup crocks.
  14. Place two toasts in each crock and sprinkle with the Cheddar.
  15. Broil until the cheese is melted and bubbling, about 1 minute.
  16. Serve immediately.

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