Caramelized Onion Soup

Leftovers? Toss with hot cooked noodles.


Makes 5 cups

Recipe from

Southern Living


1/2 stick (1/4 cup) butter or margarine
2 large Vidalia onions, quartered
1/4 teaspoon sugar
2 garlic cloves, pressed
2 tablespoons all-purpose flour
2 cups milk
2 cups whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
3 egg yolks
2 tablespoons chopped fresh parsley


Melt butter in a 8-quart stock pot over medium heat. Add onion and sugar, and cook, stirring constantly, 20 to 25 minutes or until browned.

Stir in garlic, and cook 1 minute. Stir in flour, and cook, stirring constantly, 1 minute. Gradually add milk and whipping cream, and cook, stirring constantly, until mixture is slightly thickened. Stir in salt and pepper.

Whisk together egg yolks in a small bowl until blended. Gradually add 3 tablespoons hot mixture, whisking constantly. Stir yolk mixture into remaining hot mixture. Stir in chopped fresh parsley.