It’s hard to improve on French onion soup topped with melted cheese that almost magically turns into delicious, gooey strings when you lift a spoon. In this recipe, I wanted to leave the basic concept intact, but find a way to vary the ingredients. Vidalia onions—sometimes called the apple of onions because they are so crunchy and sweet—fit the bill. They grow in a particular area of Georgia, and are the state’s official vegetable. When cooked slowly, their sweetness becomes even more pronounced, and they turn a lovely, deep mahogany color. I discovered that sautéing the onions for at least 35 to 40 minutes is the key to giving this soup its rich, slow-cooked flavor. Homey and comforting, this soup can lead off a cozy night at home.

Instructions:

Garlicky Croutons-
1 French baguette, cut into 15 slices (about 1-inch thick each)
2 to 3 tablespoons olive oil
1^1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
6 grinds of black pepper from a pepper mill

Soup-
6 tablespoons salted butter
8 large Vidalia onions, peeled and sliced

3 cloves garlic, peeled and sliced
2 cups cream sherry, divided
3 tablespoons tomato paste
16 cups beef stock
2 bay leaves
1 tablespoon cornstarch dissolved in
3 tablespoons water
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black
pepper, to taste
8 to 10 croutons
1^1/2 to 2 cups grated Gruyère cheese

Directions:

For the garlicky croutons: Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a large mixing bowl toss the bread slices with the olive oil, garlic powder, onion powder, salt, and pepper until the seasonings are evenly distributed. Place on the baking sheet and bake for 8 minutes or until crunchy and hard. Remove from the oven and set aside until ready to use.

For the soup: In a stockpot melt the butter over medium heat. Add the onions and sauté for 20 minutes, stirring frequently. Add the garlic and sauté 20 minutes more. Add 1 cup of the sherry. Deglaze the pan, stirring to loosen the cooked pieces on the bottom. Add the remaining 1 cup sherry, tomato paste, beef stock, and bay leaves. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium and simmer for 1 hour. Add the cornstarch-water mixture, increase the heat to high, and boil for 1 minute.

Turn off the heat and season with the vinegar, salt, and pepper. Remove and discard the bay leaves. Preheat a broiler to high. Place the soup in an ovenproof casserole or individual crocks. Place the croutons on top of the soup and sprinkle the cheese on top. Broil until the cheese is bubbly and brown, about 3 minutes.

Makes 8 to 10 servings Leftover Vidalia Onion soup makes a great French dip for sandwiches.