Creamy Vidalia Onion Soup

4.6

(64)

56 Reviews

9 Photos

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

Submitted by MARBALET

Updated on August 4, 2022

9

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

4 Vidalia onions, thinly sliced
3 tablespoons margarine
1 tablespoon all-purpose flour
½ teaspoon salt
2 cups chicken broth
1 cup milk
½ cup heavy whipping cream
3 egg yolks, beaten
1 ½ teaspoons paprika
ground black pepper to taste
⅛ tablespoon hot pepper sauce
2 tablespoons chopped fresh parsley

Directions

In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
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.

Nutrition Facts (per serving)

364	Calories
25g	Fat
28g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 364
% Daily Value *
Total Fat 25g	31%
Saturated Fat 11g	53%
Cholesterol 199mg	66%
Sodium 821mg	36%
Total Carbohydrate 28g	10%
Dietary Fiber 4g	15%
Total Sugars 13g
Protein 10g	20%
Vitamin C 20mg	22%
Calcium 171mg	13%
Iron 2mg	8%
Potassium 599mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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