The natural sugars in Vidalias make them a perfect candidate forFrench onion soup.
Heat a Dutch oven over medium 1 minute or until hot; melt butter in Dutch oven.
Add onion slices, and stir in salt and pepper.
Cook, stirring often, 45 minutes or until onions are caramel colored.
Add ale and sherry, stirring to loosen any browned bits from bottom of Dutch oven.
Cook, stirring occasionally, 10 minutes or until liquid is syrupy and thick.
Preheat broiler with oven rack 5 to 6 inches from heat.
Ladle soup into 6 large broiler-safe bowls, filling each about three-fourths full.
Top each with 2 toasted bread slices; sprinkle each with 1/3 cup shredded cheese.
Broil 30 seconds to 1 minute or until cheese is lightly browned and bubbly.
A Note from the Test Kitchen
We tested with Lazy Magnolia Southern Pecan Nut Brown Ale.
