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This is a robust and creamy onion soup. The addition of egg yolks adds a lovely creamy texture.
Ingredients
- 4 Vidalia onions, thinly sliced
- 3 tablespoons margarine
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 2 cups chicken broth
- 1 cup milk
- ½ cup heavy whipping cream
- 3 egg yolks, beaten
- 1 ½ teaspoons paprika
- ground black pepper to taste
- 1/8 tablespoon hot pepper sauce
- 2 tablespoons chopped fresh parsley
Directions
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 364 | |
| % Daily Value * | |
| Total Fat25g | 31% |
| Saturated Fat11g | 53% |
| Cholesterol199mg | 66% |
| Sodium821mg | 36% |
| Total Carbohydrate28g | 10% |
| Dietary Fiber4g | 15% |
| Total Sugars13g | |
| Protein10g | |
| Vitamin C20mg | 101% |
| Calcium171mg | 13% |
| Iron2mg | 8% |
| Potassium599mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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