Vidalia Onion Soup Recipe

Vidalia Onion Soup Recipe

8 first-course servings



6 cups thinly sliced Vidalia onions

2 cloves garlic, minced

1 teaspoon sugar

1/3 cup all-purpose flour

6 cups reduced-sodium fat-free chicken or vegetable, broth

1 1/2 teaspoons dried sage leaves

2 bay leaves

Salt, cayenne, and white pepper, to taste

Snipped chives, as garnish


Add onions and garlic to lightly greased saucepan and cook, covered, over medium-low heat until wilted, 8 to 10 minutes. Stir in sugar and continue cooking, uncovered, until onions are lightly browned. Stir in flour, cook about 1 minute longer. Add broth and herbs, heat to boiling. Reduce heat and simmer, covered, 30 minutes. Discard bay leaves.


Process half the soup in food processor or blender until smooth; return to saucepan and season to taste with salt, cayenne, and white pepper. Serve warm or chilled, sprinkle each bowl of soup with chives.


Per Serving:


% of calories from fat:

Fat (gm):

Saturated fat (gm):

Cholesterol (gm):

Sodium (mg):

Protein (gm):

Carbohydrate (gm):

More Soups Recipes