“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.” - by A_RAVEN_FAN
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.)
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 497 cal
- 25%
- Fat
- 40.3 g
- 62%
- Carbs
- 31 g
- 10%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"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...." See more"
MOLLE888
"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 ..." See morethe 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!"
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