ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Beefy Vidalia Onion Soup

Yield 12 cups


  • 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

How to Make It

  1. Dredge beef in 2 tablespoons all-purpose flour.

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

  3. 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.

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

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