"A huge hit for dinner, the sweet taste of Vidalia onions combines with chicken broth and cream for a rich, deeply flavored treat. The soup is blended in a blender, so it comes out so creamy and thick! If you like Vidalias, you'll love this soup. You can make a lighter version by using milk and no heavy cream." — A_RAVEN_FAN
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chopped fresh parsley for garnish
I did learn why you shouldn't boil at the end, not even a simmer, the milk curdles and you end up with a pot of watery curdles.
I made the recipe as stated and it came out really bland. I spiced it up with salt, pepper, paprika, and garlic powder. After this is was pretty good, just not what I was expecting. I put the soup in the blender on the liquify setting, and the consistency I got was that of cream of wheat. Not bad, but not great either. I would give this four stars with the added spices, but I can't say I will make this again. It was fun to try it, though!
* Percent Daily Values are based on a 2,000 calorie diet.
Vidalia Onion Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 497
** Calories from Fat: 363
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