Vidalia Onion Soup with Bacon Flan - Atlanta Magazine

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 or low-fat, reduced-sodium beef broth
• 6 slices thick-cut bacon, cut into lardoons
• 3 shallots, chopped
• 1 1/2 cups whole milk
• 3 large eggs, lightly beaten