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Full Online Book HomeLearning KitchenSoups - Onion - Creamy Vidalia Onion Soup
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Soups - Onion -  Creamy Vidalia Onion Soup Post by :skunkmark Category :Learning Kitchen Author :Unknown Date :March 2012 Read :992

Click below to download : Soups - Onion - Creamy Vidalia Onion Soup (Format : PDF)

Soups - Onion - Creamy Vidalia Onion Soup

4 medium Vidalia onions, thinly sliced
3 tablespoons butter or margarine
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 cups chicken broth
1 cup milk
1/2 cup heavy cream
3 large egg yolks, lightly beaten
1 1/2 teaspoons ground paprika
ground black pepper
3 drops hot red pepper sauce
2 tablespoons chopped fresh parsley

In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes. Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.

When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup 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.
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Soups - Onion -  Easy French Onion Soup Soups - Onion - Easy French Onion Soup

Soups - Onion -  Easy French Onion Soup
3 (14 oz. each) cans beef broth 3/4 cup canned French Fried onions 1/4 cup dry Sherry 4 slices stale French bread 4 slices (1 oz. each) Swiss cheese Mix broth and onions. Add 1 Tablespoon sherry to each serving. Float bread in each bowl with a slice of cheese. Bake 12 to 15 minutes until cheese melts and soup is hot.

Soups - Onion -  Creamy Onion Soup Like Outback Steak House Soups - Onion - Creamy Onion Soup Like Outback Steak House

Soups - Onion -  Creamy Onion Soup Like Outback Steak House
(Gloria Pitzer) 1 (10 oz) can creamy onion soup1 (10 oz) can cream of chicken soup1 (10 oz.) can cream of celery soup1 (10 oz can) chicken broth1/2 c. well shredded mozzarella cheese1/4 c. shredded Colby cheese1/4 c. shredded Provolone cheeseIn top of double boiler over gently simmering water combine soups. When piping hot stir in cheeses. Serve in ovenproof bowls, placing soup under broiler briefly to lightly brown the top. Note: Because it is a very thick, slick, smooth onion soup, it's not easily imitated with pantry shelf products, but it comes close. If you want a more authentic version,