Creamy Vidalia Onion Soup Recipe - Allrecipes.com
Creamy Vidalia Onion Soup Recipe

Creamy Vidalia Onion Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

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

Most Helpful Positive Review
Nov 01, 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.

 
Most Helpful Critical Review
Apr 30, 2009

Very creamy, decent flavor. Not my favorite but it is a nice recipe. A bit of time goes into preparing this. The jury is still out as to whether or not I would make again.

 

47 Ratings

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.

 
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.

 
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!

 
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!

 
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.

 
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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Nutrition

  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 28 g
  • 9%
  • Cholesterol
  • 199 mg
  • 66%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 821 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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