Soup’s On! & Sandwiches, Too
CARAMELIZED VIDALIA ONION SOUP
Makes about 2½ quarts
3 pounds Vidalia or other sweet onions, thinly sliced
5 tablespoons unsalted butter
1 teaspoon kosher salt
½ teaspoon ground black pepper
¾ cup dry white wine
8 cups low-sodium beef broth
10 sprigs fresh thyme
2 dried bay leaves
Garnish: grated Parmesan cheese, fresh thyme
In a large Dutch oven, cook
