Beefy Vidalia Onion Soup

Southern Living
12 cups


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1 pound top sirloin, cut into 3/4-inch cubes
3 tablespoons all-purpose flour, divided
2 tablespoons vegetable oil
1/2 cup butter or margarine
6 large Vidalia or sweet onions, thinly sliced and separated into rings
6 (10 3/4-ounce) cans condensed beef broth, undiluted
1/2 cup dry red wine
Baguette slices
1 cup (4 ounces) shredded mild Swiss cheese


Dredge beef in 2 tablespoons all-purpose flour.

Brown beef in hot oil in a large Dutch oven, and remove from pan. Wipe pan clean.

Melt butter in Dutch oven; add onion, and saute until tender. Sprinkle with remaining 1 tablespoon flour, and stir gently. Add beef, broth, and red wine; bring to a boil. Reduce heat, and simmer 35 to 40 minutes.

Ladle into ovenproof soup bowls; top each with a baguette slice, and sprinkle evenly with cheese. Place bowls on baking sheets.

Broil 5 inches from heat (with electric oven door partially open) until cheese melts. Serve immediately.

Created date

October 2003