Caramelized Vidalia Onion Soup + Steak & Cheese Melts
Vidalia onions add a touch of sweetness to this classic savory soup.
Carmelized Vidalia Onion Soup
Yields: 6-8 servings
Ingredients
- 3 pounds Vidalia 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 bay leaves
- Garnish: grated Parmesan cheese, fresh thyme
Instructions
- In a large Dutch oven, combine onion, butter, salt, and pepper over medium-high heat. Cook, stirring frequently, until dark golden brown, 50 to 60 minutes. Increase heat to high. Add wine; cook until most of liquid has evaporated. Stir in broth.
- Tie together thyme sprigs and bay leaves with kitchen twine. Add to broth mixture; bring to a boil. Reduce heat to medium; cook, uncovered, until slightly thickened, about 30 minutes. Remove thyme sprigs and bay leaves before serving. Garnish with cheese and thyme, if desired.
Smothered in creamy fontina cheese and caramelized onions, these hearty sandwiches are a meal all by themselves.
Steak & Cheese Melts
Yields: Makes 4
Ingredients
- 2 medium Vidalia onions, thinly sliced
- 4 tablespoons unsalted butter, divided
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1½ pounds strip steak (about 2 steaks)
- 1 tablespoon Montreal steak seasoning
- 2 small baguettes, halved crosswise
- ¼ cup whole-grain mustard
- 8 slices fontina cheese
- 2 cups fresh baby arugula
Instructions
- In a large cast-iron skillet, combine onion, 2 tablespoons butter, salt, and pepper over medium heat. Cook, stirring frequently, until dark golden brown, about 45 minutes.
- Preheat oven to 475°. In a large cast-iron skillet, melt remaining 2 tablespoons butter over medium-high heat. Sprinkle both sides of steak with steak seasoning. Add to skillet; cook until browned on both sides, 2 to 3 minutes per side. Remove from skillet; let stand for 10 minutes before slicing.
- Place bread on a large rimmed baking sheet. Spread mustard on bottom half of baguettes. Top each with 2 slices fontina. Divide steak and caramelized onions among sandwiches.
- Bake until cheese is melted, 5 to 7 minutes. Top with arugula, and cover with top of baguettes.
I purchased the taste of home magazine looking for a chicken and sausage gumbo recipe from chef Isaac but it said the recipe can’t be found… disappointing
Hi Debbie, Here’s the link to Chef Isaac’s Chicken and Sausage Gumbo recipe: tasteofthesouthmagazine.com/chicken-sausage-gumbo/