CHRISTIAN CHEFS INTERNATIONAL

Creamy Vidalia Onion Soup
Author: allrecipes.com
Yield: 4 Servings

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 tbsp (45 ml) butter
1 tbsp (15 ml) all-purpose flour
1/2 tsp (2.5 ml) salt
2 cups (480 ml) chicken stock
1 cup (240 ml) milk
1/2 cup (120 ml) heavy whipping cream
3 egg yolks, beaten
1-1/2 tsp (7 ml) paprika
ground black pepper to taste
1/8 tbsp (2 ml) hot pepper sauce
2 tbsp (30 ml) chopped fresh parsley

Procedure:
1) In a saucepan, melt butter over medium heat. Add onions: saute until golden brown, about 10 minutes.
2) Stir in flour and salt, and mix thoroughly. Gradually add chicken stock, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
3) When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup (120 ml) 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.


Related Article: Onions


If you have a good recipe to share, or have a question about any of the techniques or ingredients mentioned in this one please feel free to post it at our Facebook Page.


Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV

Contact Us
E-Mail
Phone: 503.794.4083
Address: 289 Spruce St. #1484, Cannon Beach, Oregon 97110-1484

Live webcam outside CCA
Find Us

© 1998-2017 Christian Chefs International & Christian Culinary Academy