Caramelized Onion Soup

Leftovers? Toss with hot cooked noodles.

Yield: Makes 5 cups
Recipe from Southern Living

More 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


  1. 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.
  2. 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.
  3. 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.
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