Vidalia Onion Soup With Bacon Flan

Name: Vidalia Onion Soup with Bacon Flan
Yield: serves 6
Ingredients: 4 tablespoons (1/2 stick) unsalted butter; 8 onions, preferably Vidalia, sliced; Coarse salt and freshly ground black pepper; 1 teaspoon firmly packed brown sugar; 1 tablespoon all-purpose flour; Bouquet garni (3 sprigs of flat-leaf parsley, 3 sprigs of thyme, 1 bay leaf, preferably fresh, 10 whole black peppercorns, tied together in cheesecloth); 1/2 cup dry sherry; 6 cups beef stock (page 227) or low-fat, reduced-sodium beef broth; 6 slices thick-cut bacon, cut into lardons (see page 179); 3 shallots, chopped; 1 1/2 cups whole milk; 3 large eggs, lightly beaten; Coarse salt and freshly ground black pepper

By Virginia Willis

December 9, 2011

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Photo by Chelsea Kyle

This soup is decidedly uptown and was inspired by one I had at the Ritz-Carlton dining room in Atlanta. It’s a perfect marriage of Southern ingredients and French techniques that clearly states, bon appétit, y’all! I like to serve it in mason jars or French glass yogurt cups so you can see the layering.

Recipe notes

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