Ingredients Jump to Instructions ↓

  1. 1/4 cup butter or margarine

  2. 1/4 cup all-purpose flour

  3. 1 teaspoon salt

  4. 1/2 to 1 teaspoon coarsely ground pepper

  5. 5 cups milk

  6. 1 bottle (46 ounces) V

  7. 8 juice or spicy hot V

  8. 8 juice

  9. 1 cup frozen pearl or small whole onions, thawed

Instructions Jump to Ingredients ↑

  1. In a large saucepan, melt butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. In another saucepan, bring V8 to a boil. Reduce heat; gradually whisk in white sauce. Add onions; heat through. Yield: 10 servings (about 2-3/4 quarts). Editor’s Note: If a smoother soup is desired, cool and puree in batches in a blender before adding onions.


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