- 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
- 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, if desired, Parmesan cheese. Yield: 6 servings.
Reviews for Onion Cheese Soup
"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"
"Very good. Easy to make, and you will always have the ingredients in hand!"
"Made this soup this week. It came together quickly and was very tasty. Made as per recipe. No changes. Will make again."
"REALLY good. REALLY easy. And tastes even better after I froze the leftovers for a few weeks. This is really really good!"
"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."
"I used 3 cups of milk and 1 cup of beer. Worked well"
"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"
"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."