Vidalia Onion Soup

butter	2 T
Vidalia onion	2 medium, about 1 1/2 c sliced
salt	to taste
flour	2 t
beef stock	2 c

Bring the beef stock to a simmer. Wash and trim the Vidalia onions. Slice them very thin and sauté in butter until they just begin to brown. Add the salt and flour and continue to sauté for about 3 minutes. Add the onion sauté to the beef stock and continue to simmer for about 30 minutes.

Vidalia onions are in season during May and early June. Because of their extraordinarily high sugar content, about 12 per cent, they do not keep well.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 3–3.