Onion Cheese Soup Recipe
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Onion Cheese Soup Recipe

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4.5 13 15
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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 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


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

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shortbreadlover User ID: 960739 260157
Reviewed Jan. 23, 2017

"this was very warming and good. we liked it and there was none letover. it was a good change from the regular french onion soup"

adamscook User ID: 7795459 233515
Reviewed Sep. 26, 2015

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

Csigel User ID: 6644282 31267
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!"

barbaradell User ID: 4422268 85074
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"

kitchenmaid User ID: 62335 30057
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."

twogonz User ID: 7092996 78353
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!"

katiebug371 User ID: 1035203 116050
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."

Gary1969 User ID: 6633908 204172
Reviewed Mar. 13, 2013

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

kkahrs User ID: 5106470 87961
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"

fredaevans User ID: 6360805 35178
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."

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