Reviewed: Jul. 18, 2009

I made this exactly as written. I used one extremely large and one medium Vidalia onion. This tastes excellent, should of made a bigger batch lol.

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Ralph Carson

Cooking Level: Beginning

Home Town: Moncton, New Brunswick, Canada

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Reviewed: Jul. 17, 2009

Hmm,this is a good soup it want your soup to be creamy but I don't think I'll make it again for I like my onion soup,well,not creamy.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: May 7, 2009

WONDERFUL! i sauteed onions, removed them from the pan, then pureed onions in blender set it aside. added butter flour to make riox, then whisked in chicken stock and milk and added the puree back in. i only did this to have a smooth and creamier soup. didnt change the ingredients tho. this was supergood. ps. i also garnished with chedder, yummmmy

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sheetz,A

Cooking Level: Expert

Home Town: Shelton, Washington, USA

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Reviewed: May 6, 2009

Can I give this 10 stars? Wow! This is easy to fix, smooth to taste and so, so good!

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JUDI LEAMING

Cooking Level: Intermediate

Home Town: Chestertown, Maryland, USA

Living In: Dover, Delaware, USA

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Reviewed: 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.

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artworkbykaren

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

Delicious, great alternitive to French onion soup.

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Amy

Cooking Level: Intermediate

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Reviewed: Mar. 22, 2009

I thought this soup was just OK. For those who wonder, it DID NOT taste like Outbacks creamy onion soup. I tasted this without the eggs and it was very, very watery, but once I added them the soup was a great consistency. Flavorwise, this was very sweet, and the onion flavor was presented nicely, but I just wasn't crazy about it, and I know it's pyschological, but knowing there was eggs in it just bothered me. I won't make it again.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Oct. 24, 2008

Very good doubled onions

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ktchup

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Reviewed: Sep. 7, 2008

Very easy and delicious! I followed the recommendations and left out the egg and it was still wonderful. I also used 2 cups beef bullion instead of the chicken broth to give it a really rich flavor and skim milk and half n half. The onions soaked up the flavor and just melted in my mouth. Oh so good! I served this with hot garlic cheese Texas toast. Thanks for a great way to warm up my day! Yummo! Definitely a keeper. Also tried topping with cheddar cheese...excellent!

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EQUILDOTTSIN

Cooking Level: Expert

Home Town: Red Oak, Texas, USA

Living In: Salina, Kansas, USA

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Reviewed: Aug. 28, 2008

The onions smelled great when cooking and tasted good with the broth, but once the cream was added it got too sweet for my taste. I think in hindsight, I could have left the cream out and added some beef broth or more chicken broth for a broth based soup. I enjoyed making it and trying something new though!

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lisajayer

Cooking Level: Beginning

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Reviewed: Aug. 25, 2008

as other reviewers suggested, I used beef broth, no egg and 2 tsp. sriracha sauce gave it a wonderful kick. the husband could not get enough. next time will make a double batch! Thanks for a great recipe and for all the great suggestions. 5 stars from us.

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CACTUSJUICE67

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Evanston, Wyoming, USA

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Reviewed: 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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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Apr. 19, 2007

Excellent! I used beef broth instead of chicken, to make it more reminiscent of French onion soup. Very creamy and delicious.

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Mary Ann

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Lockport, New York, USA

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Reviewed: 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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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Feb. 22, 2006

I just thought it was okay but my guy loves onions and really flipped over this - I added some sherry at the end. Thanks submitter.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jan. 9, 2006

This was very tasty. Browning the onions was a nice touch. It enhanced the flavor a lot. I used 2% milk and found it to be great. I think the half and half would make it tooooo rich. Betty Russell

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Betty Russell

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Reviewed: 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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Joel

Cooking Level: Intermediate

Home Town: Shannon, Illinois, USA

Living In: Freeport, Illinois, USA

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Reviewed: Jun. 5, 2005

Very good. It's very sweet. I used 2 large onions because once I started chopping it seemed like that was enough. I didn't add the egg and it seemed fine. I also used the immersion blender to chop it up a bit. My husband thought it was great too!

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klg

Cooking Level: Intermediate

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Reviewed: 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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T.PROCTOR

Cooking Level: Expert

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Reviewed: Jan. 24, 2005

I used 2 very large regular onions, omitted the egg yolks, and used red pepper flakes instead of paprika. Also, I used a hand blender to puree it a little. This is a wonderfully warming and hearty soup, just perfect for a snowy day. Thanks, Holly!

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