4 vidalia onions, thinly sliced
3 tbsp margarine
1 tbsp all-purpose flour
½ tsp salt
2 cups chicken broth
1 cup milk
½ cup heavy whipping cream
3 egg yolks, beaten
1½ tsp paprika
ground black pepper, to taste
⅛ tbsp hot pepper sauce
2 tbsp fresh parsley, chopped
In a saucepan, melt margarine over medium heat. Add onions: saute for about 10 minutes until golden brown.
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 ½ cup of soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in the 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. Enjoy!
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