Ingredients
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6 large Vidalia onions
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6 tablespoons butter
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4 tablespoons all-purpose flour
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2 cups chicken broth
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1 cup heavy cream
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½ cup milk
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1 bunch chopped fresh parsley for garnish
Directions
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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.)
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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.
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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 Facts (per serving)
497 | Calories |
40g | Fat |
31g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 497 | |
% Daily Value * | |
Total Fat 40g | 52% |
Saturated Fat 25g | 126% |
Cholesterol 130mg | 43% |
Sodium 175mg | 8% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 5g | 16% |
Total Sugars 11g | |
Protein 6g | 12% |
Vitamin C 37mg | 41% |
Calcium 153mg | 12% |
Iron 2mg | 10% |
Potassium 515mg | 11% |
* 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.