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Buttery Onion Soup

Total Time

Prep: 5 min. Cook: 30 min.


6 servings

Several years back, I needed ways to use up 25 lbs. of sweet onions—and this recipe's one I came up with. I like making it for guests. Sometimes, however, I'll fix a half recipe just for me! — Sharon Berthelote, Sunburst, Montana
Buttery Onion Soup Recipe photo by Taste of Home


  • 2 cups thinly sliced onions
  • 1/2 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 2 cups milk
  • 1-1/2 to 2 cups shredded part-skim mozzarella cheese
  • Salt and pepper to taste
  • Croutons, optional


  1. In a large saucepan, cook onions in butter over low heat until tender and transparent, about 20 minutes.
  2. Stir in flour. Gradually add broth and milk; cook and stir over medium heat until bubbly. Cook and stir for 1 minute longer; reduce heat to low. Add mozzarella cheese and stir constantly until melted (do not boil). Season to taste with salt and pepper. Serve with croutons if desired.

Nutrition Facts

1 cup: 294 calories, 23g fat (14g saturated fat), 66mg cholesterol, 600mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 11g protein.

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Average Rating:
  • Susie77
    Dec 13, 2020

    Wasn't sure if I would like this since I'm more used to onion soup with a beef base. Surprise! It's wonderful! The croutons on top are a nice addition.

  • Tim
    Oct 26, 2020

    This soup was delicious -- especially as a left-over. I added a little bit of hot sauce to give it some oomph. Also, I liked it much better with oyster crackers than I did with croutons. Definitely a do-over.

  • jdwalters
    Jan 1, 2019

    I made this soup because I’m a big fan of cooked onions and it looked so quick and easy. I am so glad I did! I used sweet onions and two large onions which was about 4 cups instead of 2. Added just a touch more butter and a bit mixed heavy cream with milk. Turned out Fantastic! Will definitely be making this again! Wonderful cold weather soup

  • Gregory
    Dec 4, 2018

    No comment left

  • Laura
    Jun 24, 2018

    I made this soup substituting beef broth for chicken broth (as other reviewers suggested) and used Monterey Jack cheese instead of mozzarella. Served it to 6 people during a 5 course meal for a birthday celebration. Plenty of soup for six and the soup was DELICIOUS and a huge hit. This recipe is a keeper and will be made often.

  • TanteCindy
    Sep 22, 2017

    Mozzarella did not appeal to me in this soup. Thinking about the substitution of beef for chicken broth, I used Swiss cheese and beef broth. I also added a beay leaf as the onions simmered. I removed it before stirring in the cheese. I also tried it with chicken broth, but I used jack cheese and added a healthy pinch of nutmeg with the cheese. Both versions were delicious.

  • Cookie Crumble
    Oct 2, 2016

    I seldom submit reviews, but this was great! I may have put in a few more onions and used part half and half with the milk. I got a small container of croutons from a local steak roadhouse (as I really like theirs). It is a real winner!

  • MorganStahl
    May 28, 2014

    I used only 1/4 cup butter to limit calories and fat. It tasted great! Next time I might try popstardiva's variations.

  • momof29
    Feb 27, 2012

    No comment left

  • popstardiva
    May 19, 2011

    This soup is tasty but it was a little bland. I added chopped celery to the onions and 1 tsp of dill along with salt and pepper and it was delicious