Onion soups have been popular as far back as Roman time; though they were seen as food for poor people, as onions were in abundance and easy to grow. The modern version of this soup didn’t become popular in the United States until the 1960s and is a common menu item at most restaurants.This classic soup made with sweet Vidalia onions, beef and chicken broth, cognac and fresh thyme; then topped with melted Swiss cheese will warm the soul. Click To Tweet
Though there are many variations of this recipe; I prefer to use Cognac along with a combination of both beef and chicken broth. I also like to use Vidalia onions as they are sweeter than the yellow, Spanish, or red onion, but if you can’t find them in season, use one of the other varieties and double the amount sugar in the recipe.
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This classic soup made with sweet Vidalia onions, beef and chicken broth, cognac and fresh thyme; then topped with melted Swiss cheese will warm the soul. #soup #onions
- 3 Vidalia Onions, peeled, halved, and thinly sliced
- 2 tbsp. Butter
- 2 tbsp. Granulated Sugar
- 2 Sprigs Fresh Thyme
- 5 c. Fat Free Beef Broth
- 2 c. Fat Free Chicken Broth
- 1/2 c. Cognac
- 12 Slices Swiss Cheese
- 1 Baguette, sliced in toast rounds
- Heat a large pot or Dutch oven over medium heat and saute onions in butter until they become soft and caramelized.
- Add sugar and thyme; mix thoroughly.
- Next, add beef broth, chicken broth, and cognac and simmer over low heat for 1 hour.
- While the soup is simmering, slice baguette into six 1-inch rounds and bake at 350 degrees until slightly browned on both sides. Remove from oven and cool.
- Add soup to soup crocks or oven-safe bowls, place on a baking sheet and top each bowl with a toast round and 2 slices of cheese. Place back in the oven and bake until cheese melts and gets lightly browned.