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Creamy Vidalia Onion Soup
- 4 Vidalia onions, thinly sliced
- 3 tablespoons margarine
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup heavy whipping cream
- 3 egg yolks, beaten
- 1 1/2 teaspoons paprika
- ground black pepper to taste
- 1/8 tablespoon hot pepper sauce
- 2 tablespoons chopped fresh parsley
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 24.5g|
|Saturated Fat 10.5g|
|Total Carbohydrate 28g|
|Dietary Fiber 4.3g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|