Buttery Onion Soup Recipe

Buttery Onion Soup Recipe photo by Taste of Home

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Several years back, I needed ways to use up 25 lbs. of sweet onions—and this recipe's one I came up with. I like making it for guests. Sometimes, however, I'll fix a half recipe just for me! My husband and I raise sheep and cattle 8 miles from the Canadian border. We have two children, 18 and 16.

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Buttery Onion Soup Recipe

Prep: 5 min. Cook: 30 min.

Yield: 6 Servings

5 30 35

Ingredients

2 cups thinly sliced onions
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 cups chicken broth
2 cups milk
1-1/2 to 2 cups (6 to 8 ounces) shredded part-skim mozzarella cheese
Salt and pepper to taste
Croutons, optional

Directions

In a large saucepan, cook onions in butter over low heat until tender and transparent, about 20 minutes.
Stir in flour. Gradually add broth and milk; cook and stir over medium heat until bubbly. Cook and stir for 1 minute longer; reduce heat to low. Add mozzarella cheese and stir constantly until melted (do not boil). Season to taste with salt and pepper. Serve with croutons if desired. Yield: 6 servings.

Originally published as Buttery Onion Soup in Country Woman January/February 1993, p31