Recipe by RCHEISS
"I would like to be able to claim this but I got it from a good friend, I added the sherry. Vidalia Onions cooked on the grill, sealed in foil! Just like French onion soup, without the bother! Great anytime, and very easy to make. This can be made in the oven, 350 degrees for one hour. Serve with warm, crusty, bread and a sturdy red wine!"
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salt and pepper to taste
Love this recipe, have made it many times already. I have a solution for the foil leaking if anyone else had this problem. Try using the mini tin pie plates and then wrapping those in foil. Now you have a serving dish too and no mess!!
We followed the directions, but there wasn't hardly any broth. I'll stick to other recipes.
I tried this last night and we were delighted with it. We lived in Paris for 4 years and althought this is not authentic by any means it did satisfy the taste buds. My husband declared it a keeper.
I prepared it in the oven but increased the oven temperature to 400 degrees and baked it for 1 hour and 15 minutes to get the onion as soft as we like it.
I tried this tonight and it was delicious. The flavor of the broth was exceptional and the onions were so tender and sweet. I didn't have sherry, so I used a splash of white cooking wine. I baked it in the oven since it's raining out, and it did take longer than one hour. In fact it took almost 2. I added several more ice cubes, since several said there was not quite enough broth. Other than that, the recipe was not altered. The provolone was very tasty, but what a mess. It stuck to the bowl, the knife and fork when I cut up the onion in my bowl, and then the spoon. I just had a nice hearty slice of toasted nine grain bread from the bakery and all in all it was a great and satifying meal. My husband will be home late, and when he does, he'll get a bowl and maybe I'll return and write his review. Thanks for the recipe! I'll definitely make this one again.
This was absolutely delicious & so simple to make. I didn't change a thing. It's important to pour it all to a serving bowl immediately otherwise the cheese will stick to the foil. We added garlic onion croutons to the soup before serving. Mmmm.
I love this soup!! I started making it last summer on my gas grill. I made it twice in the first week after I found the recipe. I follow the recipe as written, except I don't add the sherry (I do 4 ice cubes). I cook it for an hour then pour the broth and onion into a deep bowl. I add the slice of cheese and cover the bowl with the used foil for a few minutes. This eliminates any mess with the cheese sticking to things. When the Vadalia onions are out of season, I have used sweet onions and it is still pretty good.
I love this recipe, and make it often. I got lucky and found some 10oz soup crocks at goodwill and prepare the soup right in them. Just follow the recipe as is, and wrap the entire cup/crock w/foil, making sure to seal it well (leave some room at the top though). Works great both on the grill, and in the oven!
This is excellent! Don't have to slave over a hot stove!!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Vidalia Onion Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 175
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