Have fun serving this creamy soup to unsuspecting guests and watch their reaction when they stir up an onion “eyeball.” You can make the soup a day ahead and reheat it in the slow cooker.

Eyeball Soup
Preparation and cooking time: 30 minutes

1⁄4 cup butter or margarine
1⁄4 cup all-purpose flour
1 teaspoon salt
1⁄2 to 1 teaspoon coarsely ground pepper
5 cups milk
1   48-ounce can V8 juice or 4   11-1⁄2-ounce cans picante V8 juice
1 cup frozen pearl or small whole onions, thawed

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.

Makes 10 servings (about 2-3⁄4 quarts).

Note: If a smoother soup is desired, cool and puree in batches in a blender before adding onions.

Recipe from: Taste of Home; www.tasteofhome.com