This hearty, homey take on French onion soup celebrates Georgia-grown Vidalia onions.
This hearty, homey take onFrench onion soupcelebratesGeorgia-grown Vidalia onions, which typically come into season in late April.
Ingredients
1/4cupunsalted butter
5medium Vidalia onions, thinly sliced (about 3 lb.)
Credit: Jennifer Causey; Prop Styling: Christine Keely; Food Styling: Torie Cox
2tsp.kosher salt
1/2tsp.black pepper
3thyme sprigs
2flat-leaf parsley sprigs
2bay leaves
1(16-oz.)
Toast baguette slices:
Meanwhile, preheat oven to 350F.
Arrange baguette slices in a single layer on a baking sheet.
Bake in preheated oven until lightly toasted, 12 minutes.
Make sauce:
Remove and discard thyme and parsley sprigs and bay leaves from onion mixture.
Add flour, and cook, stirring constantly, 2 minutes.
Add broth and sherry; bring to a boil over high.
Boil, stirring constantly, until slightly thickened, 2 to 3 minutes.
Assemble casserole:
Layer half of the toasted baguette slices in a 13- x 9-inch baking dish.
Spoon onion mixture evenly over bread.
Top evenly with remaining baguette slices.
Sprinkle with cheese; cover with aluminum foil.
Bake casserole:
Bake in preheated oven 30 minutes.
Increase heat to broil.
Remove foil; broil until cheese is bubbly, about 3 minutes.
Sprinkle with thyme leaves.
