If you’re looking for a soup that’s a little bit special, my Sweet Onion Soup is sure to hit the brief! This creamy onion soup is best made with Vidalia onions in season from spring until summer, when you’ll find them all over stores in the south. If you can’t get hold of them try Walla Wallas or Texas Spring Sweet, but really any sweet onion will do.
It’s important not to use normal yellow onions though for this recipe, as you’ll lose the sweet taste and need to cook them for longer to get rid of that strong onion bitterness. This soup is made wonderfully creamy by the addition of cream, milk and beaten eggs and the paprika and hot pepper sauce give it a good kick to counterbalance that oniony sweetness. You’ll enjoy bowlful after bowlful!
To make Sweet Onion Soup, you will need the following ingredients:
Melt the butter in a large pan placed over a medium heat. Add the onions and gently cook for about 10 minutes until soft and golden brown.
Add the flour and salt to the onions and mix thoroughly.
Pour in the chicken broth a little at a time, whisking constantly. Add a lid to the pan, reduce the heat and simmer for 10 minutes, until the onions are very soft.
Stir in the cream and milk and heat for 2-3 minutes.
Take half a cup of soup out of the pan and place in a small bowl. Whisk in the egg yolks. Pour the egg mixture back into the main soup pan a little at a time. Heat for 1-2 minutes more (do not allow to boil).
Add the paprika, pepper sauce and black pepper and stir to combine.
Divide the soup between bowls and scatter the chopped parsley over the top.
As far as onion soups go, this Sweet Onion Soup is a winner! What do you think of using sweet onions in a soup? I’d love to hear how you find it so leave some thoughts below!
Very delicious and easy to make!
