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Onion Cream Soup Recipe
Onion Cream Soup Recipe photo by Taste of Home

Onion Cream Soup Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Onion Cream Soup in Taste of Home August/September 2003, p29

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.

Reviews for Onion Cream Soup

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 15, 2013

This is delicious. My boyfriend loves it and between us we have 4 kids ages 10,11, 12 &13 and even all 4 kids love it --That's saying a lot. I used about a 1/3 of a cup of white cooking wine after the onions were tender and let it simmer a couple minutes then added the broth, bouillon, and pepper, also used rice flour to thicken since i am gluten free. This recipe is a keeper !!!

MY REVIEW
Reviewed Oct. 15, 2013

I just made this for lunch and had to write a review right away. This was delicious! I made 2 small changes. I didn't have Velveeta but did have Cheez Whiz so I used 1/4 cup of that. Plus we only have skim milk and I have learned the hard way that doesn't always work well for these recipes. However I had 3/4 cup of heavy cream left over from a dessert recipe I tried . I figured the extra fat in that would off-set the fat-free skim milk so I used it plus 3/4 cup of milk. I will make this again!

MY REVIEW
Reviewed Jun. 20, 2010

I add extra Velveeta because I am a cheese freak. But, this recipe is so simple and delicious I make it quite often. YUMMY!

MY REVIEW
Reviewed Jan. 15, 2009

This was wonderful...I will reduce the amount of onion next time to about 1/2 because my slicer cuts things so FINE!!!

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