Creamy Vidalia Onion Soup

Creamy Vidalia Onion Soup

42
MARBALET 45

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

Ingredients

{{adjustedServings}} servings 364 cals
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Nutrition

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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Directions

  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

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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 vege...

We had an unexpected cold snap here in Texas & I had some vidalias so I tried this recipe out...it was a bit sweet (it's a subtle sweet not a sugary sweet) but it was sooo good. I used 3 very la...