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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Vidalia onions, thinly sliced
heavy whipping cream
egg yolks, beaten
1 1/2 teaspoons
ground black pepper to taste
hot pepper sauce
chopped fresh parsley
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.
When I made this I followed the recipe pretty closely. I used sweet onions, but they weren’t Vidalias and it took me a full 30 minutes before they reached a nice golden caramelized color. I skipped the eggs as suggested by several other reviewers. This wasn’t too sweet for us at all, but overall it was just ok. When I asked Hubs if I should save the leftovers for him he said no, which in my view is not a good sign, so I’m sure I won’t be making this one again.
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.
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.
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!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Vidalia Onion Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 221
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