Christmas Onion Soup

12 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    35 m
  • Ready In

    40 m
Aronna Palmer
Recipe by  Aronna Palmer

“Great served with Hot French Herb Bread!! Garnish with your favorite cheese.”

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Adjust Servings

Original recipe yields 8 servings



  1. Cook onions in butter or margarine for about 10 minutes, until tender but not brown.
  2. Sprinkle onions with flour; stir until blended. Add milk, cover, and simmer for 20 minutes.
  3. Stir a small amount of hot soup into beaten egg yolks, stirring until blended. Return egg mixture to soup, and stir until well blended. Add salt and black pepper. Sprinkle each serving with grated parmesan cheese.

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Reviews (12)

Rate This Recipe


This recipe is really easy to cook, it takes 30 minutes in doing everything and it is creamy and soft. I really recommended if you are in a hurry and want something fine to eat.



My husband and I really liked this soup! Instead of bread, I threw some homemade garlic croutons in with the parmesan - very delicious!



Awesome! I could tell the seasoning wouldn't be enough as written so I added a cube of beef boullion. Best comfort food ever...

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Amount Per Serving (8 total)

  • Calories
  • 116 cal
  • 6%
  • Fat
  • 6.2 g
  • 10%
  • Carbs
  • 10.1 g
  • 3%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 375 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Lance's French Onion Soup


next recipe:

Old-Fashioned Onion Soup