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Buttery Onion Soup

 Buttery Onion Soup
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.
6 ServingsPrep: 5 min. Cook: 30 min.


  • 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


  • 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.