Cream of Vidalia Onion Soup
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
margarine
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 4 | cups |
milk
|
|
| 2 | cups |
chicken broth
|
|
| 1 | cup |
onions
chopped |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | cup |
scallions, spring or green onions
finely cut |
|
| 4 | tablespoons |
cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
margarine
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 946 | ml |
milk
|
|
| 473 | ml |
chicken broth
|
|
| 237 | ml |
onions
chopped |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 59 | ml |
scallions, spring or green onions
finely cut |
|
| 6E+1 | ml |
cream
|
|
Directions
Melt 2 tablespoons of margarine in top of double boiler.
Add flour and mix well.
Add milk and chicken stock.
Beat with wire whip to blend together and keep smooth.
Sauté onions in 4 tablespoons of margarine, 3 minutes.
Add to soup mixture and cook 15 minutes.
Add salt, pepper, green onions and cream.
Stir to blend and serve.
