Vermont Onion Soup
What makes this “Vermont” onion soup? We took classic French onion soup and replaced the melted Gruyere topping with good sharp Cheddar.
By Yankee Magazine|Apr 05 2022|
Vermont Onion Soup
Photo Credit: Heath RobbinsWhat makes this “Vermont” onion soup? We took classic French onion soup and replaced the melted Gruyere topping with good sharp Cheddar. We also used a medium-body Marquette wine–made from a North American grape varietal that thrives in cold climates–from Middlebury’s Lincoln Peak Vineyards in the base (though, of course, you can use any red wine). If you’re feeling really ambitious, you could even source all the vegetables and the bread from Vermont suppliers.
Yield:
10 to 12 servings
Total Time:
1 hour 10 minutes minutesHands-on Time:
40 minutes minutes
Ingredients
5 tablespoons salted butter
8 medium-size (6 large) red onions, cut crosswise into 1/2-inch-thick slices
5 medium-size cloves garlic, thinly sliced
4 sprigs fresh thyme
3 bay leaves
1 teaspoon plus 2 teaspoons kosher or sea salt
3/4 teaspoon freshly ground black pepper
1 tablespoon granulated sugar
1/3 cup all-purpose flour
1-1/2 cups medium-bodied red wine, such as Marquette, Merlot, or Syrah (Shiraz)
2 quarts (8 cups) beef stock
20-24 slices crusty white bread
1 pound aged Cheddar, shredded
Instructions
Melt the butter in a large Dutch oven over medium-low heat. Add the onions, garlic, thyme, bay leaves, 1 teaspoon salt, and pepper. Cover the pot and cook until the onions are fully wilted, about 15 minutes. Stir the onions occasionally. Now remove the lid and cook the onions uncovered for an additional 10 minutes; keep stirring them occasionally throughout.
Add the sugar and cook until the onions are very soft and golden, 10 to 15 minutes more. Sprinkle the flour over the onions and cook, stirring, 1 minute. Add the wine and beef stock; stir to combine, then increase the heat to a gentle simmer. Cook 10 more minutes to let the flavors combine. Taste and add 1 to 2 teaspoons more salt as needed.
While the soup is simmering, preheat your oven’s broiler and set a rack 3 to 4 inches from the heating element. Arrange the bread slices on an ungreased baking sheet and set under the broiler until lightly toasted, 1 to 2 minutes. Remove from the oven, turn the bread slices with tongs, and top them with the shredded cheese. Return to the broiler and cook until the cheese is melted and golden, 1 to 2 minutes more.
Spoon the soup out into serving bowls and top each with a piece of cheese toast; then give each person an extra toast on the side. Serve hot.
If I need to remove the wine (alcohol) from this recipe, with what should it be replaced? Water? Additional stock? Grape or apple juice? Just omit it? Thank you in advance!
No need to remove wine when cooking the alcohol evaporates very quickly!
The alcohol will burn off while it cooks down, but Using something like grape juice may make it sweet since it contains sugar. If you’re that concerned about the wine either don’t add it in or try and fine a non alcoholic wine, and you could always add some more stock, it probably will give it a more richer taste.
Alcohol DOESN’T completely get removed when cooking! See previous reply for chart. Try an Alcohol free wine or Google substitutes.
pomegranate juice would be a better substitute over grape or apple.
I would just omit the alcohol
you do NOT need to omit the wine.. The cooking removes the alcohol as it cooks
Alcohol DOES NOT cook off
Rena Cultrufelli of the USDA prepared the following table of alcohol content in cooked foods. It provides some very interesting information. You can compare your recipe directions to the table to determine how much alcohol is left.
Preparation Method Percent Retained
Alcohol added to boiling liquid & removed from heat 85%
Flame 75%
No heat; stored overnight 70%
Baked, 25 minutes, alcohol not stirred into mixture 45%
Baked/simmered, alcohol stirred into mixture:
15 minutes 40%
30 minutes 35%
1 hour 25%
1.5 hours 20%
2 hours 10%
2.5 hours 5%
Any way to scale this recipe down? I’m cooking for two and don’t need a ton of leftover soup
Freeze the left overs in 2 serving sizes in quart freezer bags for another fall or winter meal.
I understand about cooking for 2. With recipes like this I cut the amount of ingredients in half, but a few things in this recipe I would have to cut down even further cause I’m just cooking it for two people, and freezing the leftovers would be just a waste cause they more than likely would never get used.
Looks delicious! Is there a way to make this vegetarian? My husband would love this but he’s the vegetarian in the family. Thank you!
Replace the butter with vegetable/olive oil and the beef stock with vegetable stock/broth.
Is this, from the list of ingredients and given Halloween is just around the corner, “1 teaspoon plus 2 teaspoons kosher or sea salt” a ghoulish prank on Y’all’s part? What is the ghosted ingredient therein or is it new “code” I didn’t get the memo on?
Bob
Read the recipe. 1 tsp Salt at the beginning then after the flavors
combine, taste add 1-2 tsp salt as needed.
Eeek Barbara! Now that makes sense when that context is added! Elsewise, for a Newbie, “in the beginning” could’ve been added or “later” at the end of the listing in ingredients list. Elsewise, and with Blessings: https://tinyurl.com/yyulvpdc
I think this soup is very good! I am pleased, because I am no great chef. I made a half batch and am freezing it in small containers for nice, easy meals in the future.
The recipe sounds very good. The comments are some what puzzling.
It always amazes me that people don’t read through the entire recipe before becoming confused as to the usage of the ingredients. In this instance the confusion of the amount of salt required & when to add the salt to the recipe.
Interesting. IDK just use your imagination. After all, isn’t that what a recipe is ?
too much garlic – makes it a garlic soup with onion
I just read the recipe and I have to agree. Since I haven’t made this yet, my advice would be cut down on the garlic maybe 1 and give it a taste and if it’s to your liking if not then you can always add some more.
We don’t drink any alcoholic beverages. What should I use instead of wine? More water? grape juice?
Definitely not grape juice. If you are worried about the alcohol in the recipe just know that it cooks out leaving behind the depth of flavor from the wine itself. If you are adamant about leaving out the wine then you could replace it with a mixture of red wine vinegar and stock or water. 3/4 cup vinegar to 3/4 cup stock or water.
If you omit the wine and consider adding more beef stock, I’d be a bit concerned with too much of a good thing. Chicken stock would be a very nice but neutral substitute.
I substituted the wine for a little Worcestershire Sauce and it gave it a real nice depth of flavor. Would definitely make it that way again.
the comments are making me want to drink a lot of wine.
I realize some of the commenters are either new to cooking and began cooking during COVID so one very important piece of advice…READ THE ENTIRE RECIPE BEFORE YOU BEGIN! The ingredient list is provided so you have everything you need prior to beginning to make the recipe. It is vital that you read the instructions from beginning to end so you know how to proceed. And please, don’t dis a recipe if you haven’t made it. This is a fabulous recipe and the only adjustments I and those who I have passed this recipe along to have made is the amount of salt we each used individually.
Peace out.
Thank you, Mary T. I agree. Everyone… just try it before you start taking the recipe apart. This is a great recipe.
Need recipes for stuffing s
My favorite comment of all…”Since I haven’t made this yet, my advice would be…” YIKES!!!
Whenever I try a new recipe, I follow instructions exactly as given. If there need to be any changes, made for my taste, I try doing so the next time I make the recipe.
This is the most ridiculous recipe comment I’ve ever read.
I am always puzzled by people who want to try a recipe but then want to leave out a key ingredient.
Dear lord, emit wine, substitute grape juice? What are you people talking about! I would never list a recipe with you people asking so many unnecessary questions ! Do people actually use their brained anymore?
Hi! He mentioned if anyone wanted to be really ambitious we could source the vegetables and the bread from Vermont suppliers— could you provide any resources for those items thank you!