Creamy Vidalia Onion Soup

Creamy Vidalia Onion Soup


"This is a robust and creamy onion soup. The addition of egg yolks adds a lovely creamy texture."

Ingredients {{adjustedServings}} servings 364 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 199 mg
  • 66%
  • Sodium:
  • 821 mg
  • 33%

Based on a 2,000 calorie diet

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  1. In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
  2. Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
  3. When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.
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Reviews 42

  1. 48 Ratings


This is the best onion soup ever. It taste like Outback's Creamy Onion Soup. Add alitte shredded cheese at the end and you're dining in the outback.


This is great as is, although I didn't ever use paprika. I also played with this a bit the second time I made it - sauteeing the onoins until they were quite dark and caramelized, and using vegetable broth instead of chicken broth (the dark onions added the fullness that was missing when I took out the chicken broth, I think. All in all, an easy onion soup recipe that can be adjusted to suit different tastes.


We had an unexpected cold snap here in Texas & I had some vidalias so I tried this recipe was a bit sweet (it's a subtle sweet not a sugary sweet) but it was sooo good. I used 3 very large vidalias, 2% milk & low sodium chicken broth & only 2 of the egg yolks (not sure what if anything they contributed...I couldn't taste the diff & next time will leave them out). I added a bit more hot sauce & garnished w/ sliced green onions instead of parsley. I topped it w/ some parmesan cheese but I don't know if that's the right kind of cheese...perhaps cheddar would be better. I simmered it in chicken broth longer than called for (hubby was working late & I simmered until he walked through the door...about 30/45 minutes) but I think that just broke the onions down more. I did not puree any of the soup & I don't think it really needed it. (maybe because the onions were simmered for so long). I had planned on hitting it w/ some brandy as suggested but forgot until it was too late to add it. I served this w/ garlic toast, which worked perfectly to counteract the sweetness of the soup.