Back to Onion Cheese Soup

Print Options

 
 

Card Sizes

 
 
 
 Print
Onion Cheese Soup Recipe

Onion Cheese Soup Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings

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

  • 1. 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.
  • 2. Stir in cheese until melted. Serve with croutons and, if desired, Parmesan cheese. Yield: 6 servings.

Reviews for Onion Cheese Soup

Sort By :
MY REVIEW
Reviewed Sep. 26, 2015

"Very good. Easy to make, and you will always have the ingredients in hand!"

MY REVIEW
Reviewed Jul. 1, 2013

"Quick AND delicious, I couldn't ask for more! I used fresh grated Colby-Jack, threw in two medium potatoes that I had precooked and chopped, and replaced 2 cups of milk with 2 cups of chicken broth. I will DEFINITELY make this again, hands down!"

MY REVIEW
Reviewed May. 23, 2013

"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"

MY REVIEW
Reviewed Apr. 27, 2013

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

MY REVIEW
Reviewed Mar. 23, 2013

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

MY REVIEW
Reviewed Mar. 15, 2013

"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."

MY REVIEW
Reviewed Mar. 13, 2013

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

MY REVIEW
Reviewed Mar. 12, 2013

"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"

MY REVIEW
Reviewed Mar. 9, 2013

"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."

MY REVIEW
Reviewed Mar. 9, 2013

"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."

MY REVIEW
Reviewed Mar. 9, 2013

"That's a good question"

MY REVIEW
Reviewed Mar. 9, 2013

"How can this have a 4 star rating when there are no ratings????"

Loading Image