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Onion Cream Soup

 Onion Cream Soup
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
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.