This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Creamy Vidalia Onion Soup
Grilled Vidalia Onion Soup
Florentine Caramelized Onion Soup
Old-Fashioned Onion Soup
Creamy Onion Soup
more »
Top Related Articles
Split Pea Soup
Matzo Ball Soup
Cooking Questions: Soup
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Soup Up Your Chicken Soup
Fried Green Tomatoes
Caramelizing Onions
Vegetarian Cuisine
Sweet Onions
Making Roux, Step-by-Step
Related Collections
Canned Chicken Broth and Stock
Georgia Recipes
Summer Soups
Canned Food Recipes
Low-Sodium Soups, Stews, and Chili Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Vidalia Onion Soup

By: A_RAVEN_FAN

"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."

Rate/Review | Read Reviews (2)

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

6 large Vidalia onions
6 tablespoons butter
4 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 cup milk
chopped fresh parsley for garnish (optional)

Directions

Slice onions thinly. Place half of the onions in a skillet with half of the butter; cook, covered, over medium-high heat until soft, about 10 minutes. Remove to a platter, and cook remaining onions with butter. Return two-thirds of the reserved onions to the skillet. (Reserve the rest for garnish.)
Stir in flour until well combined with onions. Slowly stir in chicken broth. Remove from heat, and let cool about 10 minutes. Stir in cream and milk.
Pour into a blender, and blend until smooth and creamy. Return to stovetop, and heat through over medium-low heat. Pour into bowls, and garnish with reserved onions and chopped parsley.