Vidalia Onion Soup

Vidalia Onion Soup

2
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"A huge hit for dinner, the sweet taste of Vidalia onions combines with chicken broth and cream for a rich, deeply flavored treat. The soup is blended in a blender, so it comes out so creamy and thick! If you like Vidalias, you'll love this soup. You can make a lighter version by using milk and no heavy cream."

Ingredients 50 m {{adjustedServings}} servings 497 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 40.3 g
  • 62%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Slice onions thinly. Place half of the onions in a skillet with half of the butter; cook, covered, over medium-high heat until soft, about 10 minutes. Remove to a platter, and cook remaining onions with butter. Return two-thirds of the reserved onions to the skillet. (Reserve the rest for garnish.)
  2. Stir in flour until well combined with onions. Slowly stir in chicken broth. Remove from heat, and let cool about 10 minutes. Stir in cream and milk.
  3. Pour into a blender, and blend until smooth and creamy. Return to stovetop, and heat through over medium-low heat. Pour into bowls, and garnish with reserved onions and chopped parsley.
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Reviews 2

  1. 2 Ratings

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LOYDCANAL
5/29/2007

I did learn why you shouldn't boil at the end, not even a simmer, the milk curdles and you end up with a pot of watery curdles.

MOLLE888
10/20/2006

I made the recipe as stated and it came out really bland. I spiced it up with salt, pepper, paprika, and garlic powder. After this is was pretty good, just not what I was expecting. I put the soup in the blender on the liquify setting, and the consistency I got was that of cream of wheat. Not bad, but not great either. I would give this four stars with the added spices, but I can't say I will make this again. It was fun to try it, though!