Onion Cream Soup Recipe

Onion Cream Soup Recipe photo by Taste of Home

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My whole family loves this hearty soup, especially on cool autumn evenings. It's rich and creamy with a mild onion-cheese flavor. When I need an easy dinner, I stir up this soup and serve it with warm crusty bread and a crisp salad. -Janice Hemond, Lincoln, Rhode Island

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Onion Cream Soup Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

2 cups thinly sliced sweet onions
6 tablespoons butter, divided
1 can (14-1/2 ounces) chicken broth
2 teaspoons chicken bouillon granules
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1-1/2 cups milk
1/4 cup diced process cheese (Velveeta)
Shredded cheddar cheese and minced fresh parsley

Directions

In a large skillet, cook onions in 3 tablespoons butter over medium-low heat until tender. Add the broth, bouillon and pepper; bring to a boil. Remove from the heat.
In a large saucepan, melt the remaining butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add process cheese and onion mixture. Cook and stir until heated through and cheese is melted. Sprinkle with cheddar cheese and parsley. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 292 calories, 22 g fat (14 g saturated fat), 63 mg cholesterol, 1,146 mg sodium, 17 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Onion Cream Soup in Taste of Home August/September 2003, p29

Thickening Cream Soups

Mashed potato flakes work well to thicken cream soups. Just add a little bit at a time until you reach the desired consistency. —Teri Lindquist, Gurnee, Illinois

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