Cream of Vidalia Onion Soup

If you’ve ever bitten into a raw Vidalia onion and marveled at how sweet it is, just wait until you taste what happens when you simmer those beauties into soup.

This creamy Vidalia onion soup comes together in about 30 minutes using a simple double-boiler technique that keeps everything silky smooth.

Sautéed onions fold into a milk-and-broth base thickened with a quick roux, then finished with a splash of cream and fresh green onions for a little bite.

It’s Southern comfort food at its most elegant.

Pro Tips

• Vidalia onions are key here; regular yellow onions won’t give you the same natural sweetness.
• A double boiler prevents the milk from scorching, but you can use a heavy-bottomed pot on low heat if you stir constantly.
• Don’t skip the green onion garnish; that sharp, fresh flavor cuts right through the richness.
• For a smoother soup, hit it with an immersion blender before adding the cream.