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Eyeball Soup

 Eyeball Soup
My family has fun serving this creamy soup to unsuspecting guests and watching their reaction when they stir up an onion "eyeball". You can make the soup a day ahead and reheat it in the slow cooker.
10 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/4 cup butter or margarine
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/2 to 1 teaspoon coarsely ground pepper
  • 5 cups milk
  • 1 bottle (46 ounces) V8 juice or spicy hot V8 juice
  • 1 cup frozen pearl or small whole onions, thawed

Directions

  • 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.