Creamy Vidalia Onion Soup

Sweet Vidalia onions sauteed in butter accent this veloute soup made with chicken broth, heavy cream and egg yolks seasoned with paprika and hot pepper sauce. Serve with chopped parsley.

• Calories: 364 Calories

Ingredients

• ½ teaspoon salt
• 1 cup milk
• ½ cup heavy whipping cream
• 3 tablespoons margarine
• 1 tablespoon all-purpose flour
• 3 egg yolks, beaten
• 2 tablespoons chopped fresh parsley
• ground black pepper to taste
• 2 cups chicken broth
• 1 ½ teaspoons paprika
• 4 Vidalia onions, thinly sliced
• ⅛ tablespoon hot pepper sauce

Recipe Instructions

Step 1

In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.

Step 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.

Step 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.