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Onion Cheese Soup Recipe

Onion Cheese Soup Recipe photo by Taste of Home

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I made a few adjustments to this savory soup recipe I came across in a community cookbook. It's rich, buttery and cheesy, plus it's so quick to prepare. —Janice Pogozelski, Cleveland, Ohio

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Onion Cheese Soup Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

10 15 25

Ingredients

1 large onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
Pepper to taste
4 cups milk
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Seasoned salad croutons
Grated Parmesan cheese, optional

Directions

In a large saucepan, saute the onion in butter. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in cheese until melted. Serve with croutons and Parmesan cheese if desired. Yield: 6 servings.

Originally published as Onion Cheese Soup in Quick Cooking March/April 2001, p52

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio

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Reviews for Onion Cheese Soup

Onion Cheese Soup

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Reviewed on May. 23, 2013 by barbaradell

this is your basic cheese soup. very good. i cook the onions down to just caramelized and add 3 cups of chicken broth or stock and 1 cup milk. also sharp cheddar gives it more punch. and a couple dashes tabasco. very tasty

Reviewed on Apr. 27, 2013 by kitchenmaid

Made this soup this week. It came together quickly and was very tasty. Made as per recipe. No changes. Will make again.

Reviewed on Mar. 23, 2013 by twogonz

REALLY good. REALLY easy. And tastes even better after I froze the leftovers for a few weeks. This is really really good!

Reviewed on Mar. 15, 2013 by katiebug371

I made this for lunch the other day and although it had a good flavor, my cheese curdled as soon as I put it in. I ended up throwing most of it out. Maybe using velvetta would make a difference. I didn't boil the milk but it was very hot. I did read a recent review where someone said you should grate your own cheese instead of buying shredded cheese because there is something in the pre-shredded that makes it curdle. Don't know if that is true but it might be worth trying.

Reviewed on Mar. 13, 2013 by Gary1969

I used 3 cups of milk and 1 cup of beer. Worked well

Reviewed on Mar. 12, 2013 by kkahrs

Enjoyed this recipe, very easy, I did add a cup of evaporated milk , instead of all milk, and sauted my onions in bacon grease. Next time I think I will ad hash browns to it and make potato soup, and maybe a little bacon bits. Yummy

Reviewed on Mar. 09, 2013 by fredaevans

This is a 'no brainer' when it comes to "Good Eats." Only keep you fingers off the burner control. Low is better! You want the milk good and warm, but no where near a boil.

Reviewed on Mar. 09, 2013 by badkitty

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Reviewed on Mar. 09, 2013 by JennTats

Just to mix things up I added 1 cup of frozen corn, 1 large potato chopped into small cubes for texture and boiled on medium heat until tender before adding the cheese. I omitted the croutons for bacon bits. The recipe is good by itself I just wanted some added texture. Thank you.

Reviewed on Mar. 09, 2013 by tinymrf

That's a good question

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