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

Onion Cream Soup Recipe

Read Reviews
5 6 6
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


  • 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 cup: 292 calories, 22g fat (14g saturated fat), 63mg cholesterol, 1146mg sodium, 17g carbohydrate (11g sugars, 2g fiber), 7g protein.


  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

Reviews for Onion Cream Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
ntravioli User ID: 8778098 244231
Reviewed Feb. 21, 2016

"I used to buy the canned cream soup at the store, but after trying this recipe, I'm hooked on homemade. This was so rich and creamy and really easy! I am going to use it as a base for cream of mushroom, and cream of chicken and even broccoli cheese soup. I did also make a few changes, I didn't have velveeta but used Kraft sliced cheese as it is also processed and I also used coconut milk. I think that made it a little creamier. Thanks so much!"

martinna User ID: 2142710 55125
Reviewed Nov. 16, 2014 Edited Nov. 19, 2016

"Great flavor and easy to make! Made as written except mixed milk and half & half (as I had some to use up). Served with a homemade loaf of crusty bread. Perfect for a cool fall dinner."

LKimK77 User ID: 4952226 140734
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 !!!"

newrecipejunkie User ID: 876567 65081
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!"

ychontos User ID: 4957524 56018
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!"

posmom User ID: 468127 128430
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!!!"

Loading Image