Creamy Vidalia Onion Soup Recipe -
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


  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
Dec 03, 2012

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.


48 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 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!

Jun 02, 2004

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.

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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  • 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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