Vidalia Onion Soup
"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."
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Ingredients50 m servings 497 cals
Original recipe yields 4 servings
- 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.
Per Serving: 497 calories; 40.3 g fat; 31 g carbohydrates; 6.1 g protein; 130 mg cholesterol; 175 mg sodium. Full nutrition
ReviewsRead all reviews 2
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.