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Creamy Vidalia Onion Soup
SUBMITTED BY:
MARBALET
PHOTO BY:
Caroline C
"This is a robust and creamy onion soup. The addition of egg yolks adds a lovely creamy texture."
RECIPE RATING:
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(26)
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SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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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.
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REVIEWS
Reviewed on Nov. 1, 2003 by SNAILATWORK
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SNAILATWORK
Nov. 1, 2003
This is the best onion soup ever. It taste like Outback's Creamy Onion Soup. Add alitte shredded cheese at the end and you're dining in the outback.
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11 users found this review helpful
This is the best onion soup ever. It taste like Outback's Creamy Onion Soup. Add alitte...
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Reviewed on Aug. 12, 2003 by DEXTERSTRIBE
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DEXTERSTRIBE
Aug. 12, 2003
This is great as is, although I didn't ever use paprika. I also played with this a bit the second time I made it - sauteeing the onoins until they were quite dark and caramelized, and using vegetable broth instead of chicken broth (the dark onions added the fullness that was missing when I took out the chicken broth, I think. All in all, an easy onion soup recipe that can be adjusted to suit different tastes.
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5 users found this review helpful
This is great as is, although I didn't ever use paprika. I also played with this a bit the...
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Reviewed on Jul. 20, 2005 by
Joel Manthei
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Joel Manthei
Jul. 20, 2005
My family enjoyed this recipe and will make it again, I would however double the amount of onions that I used; I will probably use 1 or 2 white onion as the soup may get to sweet using all Vidalia’s. The onions that I used the first time would be what I consider medium size (about the size of a hardball). I like the idea in T.PROCTOR’S review of adding cognac – will try that next time also. Thanks Holly!
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4 users found this review helpful
My family enjoyed this recipe and will make it again, I would however double the amount of...
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Reviewed on Apr. 26, 2006 by
IMVINTAGE
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IMVINTAGE
Apr. 26, 2006
We had an unexpected cold snap here in Texas & I had some vidalias so I tried this recipe out...it was a bit sweet (it's a subtle sweet not a sugary sweet) but it was sooo good. I used 3 very large vidalias, 2% milk & low sodium chicken broth & only 2 of the egg yolks (not sure what if anything they contributed...I couldn't taste the diff & next time will leave them out). I added a bit more hot sauce & garnished w/ sliced green onions instead of parsley. I topped it w/ some parmesan cheese but I don't know if that's the right kind of cheese...perhaps cheddar would be better. I simmered it in chicken broth longer than called for (hubby was working late & I simmered until he walked through the door...about 30/45 minutes) but I think that just broke the onions down more. I did not puree any of the soup & I don't think it really needed it. (maybe because the onions were simmered for so long). I had planned on hitting it w/ some brandy as suggested but forgot until it was too late to add it. I served this w/ garlic toast, which worked perfectly to counteract the sweetness of the soup.
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3 users found this review helpful
We had an unexpected cold snap here in Texas & I had some vidalias so I tried this recipe...
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Reviewed on May 23, 2005 by
T.PROCTOR
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T.PROCTOR
May 23, 2005
This was a wonderful, creamy soup. I added a little bit of cognac while I sauted the onions and I did do the extra step of blending about a third of the soup then adding it back. I will absolutely make this recipe again. It would be wonderful for entertaining. We had it as a meal with a spinach/strawberry salad (recipe on this site) and french bread. Thanks for sharing!
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3 users found this review helpful
This was a wonderful, creamy soup. I added a little bit of cognac while I sauted the onions...
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Reviewed on Aug. 31, 2004 by ICETINI
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ICETINI
Aug. 31, 2004
This soup was the star of a big dinner party (even the beef wellington took second seat) Cook the onions until well carmalized and use fresh paparika (smoked or roasted parika is best). To really bring out the flavor, add 1/8 to 1/4 cup of maderia or brandy. Perfect!
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2 users found this review helpful
This soup was the star of a big dinner party (even the beef wellington took second seat) Cook...
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Reviewed on Jun. 2, 2004 by A_RAVEN_FAN
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A_RAVEN_FAN
Jun. 2, 2004
I have a recipe very similar to this. I don't add egg yolks or hot sauce to mine though. Another nice trick is to let it cool a bit and put it in a blender so that it truelly is a creamy soup then reheat. The look is more pleasing as well as the texture. When making for guests I make thin fried onion rings as a garnish for the center.
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2 users found this review helpful
I have a recipe very similar to this. I don't add egg yolks or hot sauce to mine though....
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Reviewed on Aug. 12, 2003 by KATHLEEEEN4
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KATHLEEEEN4
Aug. 12, 2003
Yummy--I used only about half the amount of paprika, and added shredded cheddar cheese after serving.
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2 users found this review helpful
Yummy--I used only about half the amount of paprika, and added shredded cheddar cheese after...
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Reviewed on May 17, 2003 by MISSKIMANDRICH
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MISSKIMANDRICH
May 17, 2003
This was very different, but very good, the hubby loved it, and I added a little bit of cheese in the center of the bowl.
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2 users found this review helpful
This was very different, but very good, the hubby loved it, and I added a little bit of cheese...
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Reviewed on Apr. 21, 2008 by
JILL M.
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JILL M.
Apr. 21, 2008
This soup has a wonderful flavour. I omitted the eggs and found the texture to be perfect. Can't wait to have the leftovers for lunch today.
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1 user found this review helpful
This soup has a wonderful flavour. I omitted the eggs and found the texture to be perfect. ...
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