Virginia'S Onion Soup
Creamy and savory onion soup featuring sweet Vidalia onions, melted cheeses, and rich beef broth, perfect for comforting meals and cheese lovers alike.
Ingredients
Instructions
- Melt butter in a saucepan.
- Add the sliced Vidalia onion and sauté for 10 to 15 minutes until lightly browned.
- Add the beef consomme or beef bouillon, salt, and pepper, then bring to a boil.
- Cook for an additional 10 minutes.
- Pour the soup into a casserole dish, adding broken pieces of French or Italian toasted bread if desired.
- Sprinkle with Parmesan cheese and bake at 400°F for 35 minutes.
- Top with grated Mozzarella cheese while hot before serving.
Tips & Substitutions
For a deeper flavor, consider adding a splash of white wine after sautéing the onions. If Vidalia onions are unavailable, sweet onions like Walla Walla or Maui can be good substitutes. To make it vegetarian, replace beef consomme with vegetable broth and omit the cheeses or use plant-based alternatives. This onion soup pairs beautifully with Bob'S Easy Casserole for a hearty meal.
Serving Suggestions
Serve the onion soup hot, garnished with extra cheese on top for a delightful melt. It pairs well with a crisp side salad or a selection of crusty breads for dipping. Consider serving it alongside Aunt Pearl'S Meatballs for a satisfying dinner spread. For a complete meal, add a light dessert like fruit sorbet to cleanse the palate.
Storage & Reheating
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally. If the soup thickens, add a little water or broth to reach the desired consistency. Avoid microwaving if possible, as it can alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Virginia'S Onion Soup contains roughly 142 calories, with 12g protein, 9g carbohydrates, and 6g fat. It is an excellent source of protein (24% of the Daily Value) and calcium (23% of the Daily Value). Note that it is relatively high in sodium, at 858mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, this onion soup can be made ahead and stored in the fridge for up to 3 days. If you plan to serve it later, just make sure to reheat it gently to maintain the flavors and texture. You can also prepare the soup without the cheese topping, adding it just before baking.
What can I use instead of Parmesan cheese?
If you're looking for a substitute for Parmesan cheese, Pecorino Romano or Grana Padano can work well due to their similar flavors. For a non-dairy option, nutritional yeast can provide a cheesy flavor without the dairy, making it a great choice for vegan diets.
Can I freeze this onion soup?
While you can freeze the soup, it's best to do so without the cheese and toasted bread added. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).