Make homemade cinnamon and sugar doughnut sticks with crescent croissant dough and an air fryer. Serve with fruit preserves, syrup, honey, melted chocolate, caramel, or the icing of your choice.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 large Vidalia onions
- 6 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- ½ cup milk
- 1 bunch chopped fresh parsley for garnish
Instructions
- Slice onions thinly. Place half of the onions in a skillet with half of the butter; cook, covered, over medium-high heat until soft, about 10 minutes. Remove to a platter, and cook remaining onions with butter. Return two-thirds of the reserved onions to the skillet. (Reserve the rest for garnish.)
- Stir in flour until well combined with onions. Slowly stir in chicken broth. Remove from heat, and let cool about 10 minutes. Stir in cream and milk.
- Pour into a blender, and blend until smooth and creamy. Return to stovetop, and heat through over medium-low heat. Pour into bowls, and garnish with reserved onions and chopped parsley.
Nutrition Facts
| Calories | 497 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 130 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 25 g |
| Sodium | 175 mg |
| Sugars | 11 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
I did learn why you shouldn’t boil at the end, not even a simmer, the milk curdles and you end up with a pot of watery curdles.
I made the recipe as stated and it came out really bland. I spiced it up with salt, pepper, paprika, and garlic powder. After this is was pretty good, just not what I was expecting. I put the soup in the blender on the liquify setting, and the consistency I got was that of cream of wheat. Not bad, but not great either. I would give this four stars with the added spices, but I can’t say I will make this again. It was fun to try it, though!