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Creamy Vidalia Onion Soup
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Creamy Vidalia onion velouté soup with a kick of paprika and hot sauce, topped with fresh parsley.
Ingredients:
  • 4 Vidalia onions, thinly sliced
  • 3 tablespoons margarine
  • 1 tablespoon all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 0.5 cup heavy whipping cream
  • 3 egg yolks, beaten
  • 1.5 teaspoons paprika
  • ground black pepper to taste
  • 0.125 tablespoon hot pepper sauce
  • 2 tablespoons chopped fresh parsley
Instructions:
  • In a saucepan over medium heat, melt the butter or margarine. Saute the onions until they turn golden brown, which should take around 10 minutes.
  • Blend flour and salt into the mixture until well combined. Slowly pour in the chicken broth while stirring continuously. Cover and let it simmer gently for approximately 10 minutes.
  • Combine tender onions with milk and cream, then heat gently. Reserve 1/2 cup of soup, mix with egg yolks, and slowly incorporate into the pot. Heat without boiling. Add paprika, black pepper, and red hot pepper sauce. Serve hot, garnished with chopped parsley.

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