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Creamy Vidalia Onion Soup Recipe

Recipe by: MARBALET

"This is a robust and creamy onion soup. The addition of egg yolks adds a lovely creamy texture."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
  • 2Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
  • 3When 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.
Ingredients
  • 4 servings
  • 364 cals
  • 4 Vidalia onions, thinly sliced
  • 3 tablespoons margarine
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups chicken broth
  • 1 cup milk
  • 1/2 cup heavy whipping cream
  • 3 egg yolks, beaten
  • 1 1/2 teaspoons paprika
  • ground black pepper to taste
  • 1/8 tablespoon hot pepper sauce
  • 2 tablespoons chopped fresh parsley
Nutrition

Amount per serving ( 5 total)

  • Calories:
    364
    18%
  • Fat:
    24.5
    38%
  • Carbs:
    28
    9%
  • Protein:
    10
    20%
  • Cholesterol:
    199
    66%

Based on a 2,000 calorie diet

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