Buttery Onion Soup Recipe

4.5 6 7
Buttery Onion Soup Recipe
Buttery Onion Soup Recipe photo by Taste of Home
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Buttery Onion Soup Recipe

Read Reviews
4.5 6 7
Publisher Photo
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! My husband and I raise sheep and cattle 8 miles from the Canadian border. We have two children, 18 and 16.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min.

Ingredients

  • 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 (6 to 8 ounces) shredded part-skim mozzarella cheese
  • Salt and pepper to taste
  • Croutons, optional

Directions

In a large saucepan, cook onions in butter over low heat until tender and transparent, about 20 minutes.
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. Yield: 6 servings.
Originally published as Buttery Onion Soup in Country Woman January/February 1993, p31

Nutritional Facts

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

  • 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 (6 to 8 ounces) 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. Yield: 6 servings.
Originally published as Buttery Onion Soup in Country Woman January/February 1993, p31

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Reviews forButtery Onion Soup

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MY REVIEW
Cookie Crumble User ID: 6901439 254929
Reviewed 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!"

MY REVIEW
MorganStahl User ID: 12295 12534
Reviewed 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."

MY REVIEW
popstardiva User ID: 5921002 8787
Reviewed 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"

MY REVIEW
Trilby Yost User ID: 5195621 13151
Reviewed Jul. 28, 2010

"Like the previous reviewer I use beef broth instead of chicken broth, but otherwise I follow the recipe. My DH says he could live on this soup!"

MY REVIEW
keverwann User ID: 1807985 12530
Reviewed Nov. 13, 2008

"Made it without the cheese and with beef broth instead. Was very good!"

MY REVIEW
keverwann User ID: 1807985 13150
Reviewed Nov. 13, 2008

"Made it without the cheese and with beef broth instead. Was very good!"

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