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Creamy Vidalia Onion Soup


"This is a robust and creamy onion soup. The addition of egg yolks adds a lovely creamy texture."
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servings 364 cals
Original recipe yields 4 servings


  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 28g
  • 9%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 199 mg
  • 66%
  • Sodium:
  • 821 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 48
  1. 55 Ratings

Most helpful positive review

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

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 s...

Most helpful
Most positive
Least positive

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.

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 vege...

We had an unexpected cold snap here in Texas & I had some vidalias so I tried this recipe was a bit sweet (it's a subtle sweet not a sugary sweet) but it was sooo good. I used 3 very la...

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 Vidal...

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 rea...

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 absolu...

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 th...

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 ba...

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.