In response to a recent diner's request . . .  

Vidalia Onion Soup

2 large onions peeled and cut into small dice

1-2 tablespoons olive oil

Salt and pepper

1 tablespoon finely chopped garlic

1-2 tablespoons minced rosemary

4 quarts light beef stock

1/4 pound grated gruyere or Swiss cheese

Day-old bread slices or croutons  

     Warm the oil in a soup pot, add the onions and saute until they begin to brown.  Add the garlic and rosemary and saute an additional two minutes.  Add the beef stock, bring to a boil, lower heat and gently simmer for 30 minutes.  Taste and adjust salt and pepper.  Soup may be served immediately but is better if it sits overnight.

     Tasting tip: a lighter beef stock with a bit more water will not overwhelm the onions and is preferable to a thick, overpowering beef flavor.

     To serve, preheat the broiler.  Ladle hot soup into an overproof crock.  Float a layer of croutons or toasted day-old bread on top and cover with gruyere or swiss cheese. Place the crock under the broiler until the cheese has melted.