Onion Cheese Soup
I made a few adjustments to this savory soup recipe I came across in a community cookbook. It's rich, buttery and cheesy, plus it's so quick to prepare. —Janice Pogozelski, Cleveland, Ohio
Ingredients
- 1 large onion, chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- Pepper to taste
- 4 cups whole milk
- 2 cups shredded Colby-Monterey Jack cheese
- Seasoned salad croutons
- Optional: Grated Parmesan cheese and minced chives
Reviews
The soup was very good. I would definitely make it again but I would add mushrooms and shredded carrots to give the soup extra flavor
OK, but probably but me making this recipe again is probably not likely.
This is a basis for a good soup. As written, it isn't. If you caramelize the onions, then add sliced mushrooms before continuing with the directions, it will up the flavor a lot. To make it even creamier (and if you aren't on a diet) use half milk and part 1/2 & 1/2. Also does need salt.
this was very warming and good. we liked it and there was none letover. it was a good change from the regular french onion soup
Very good. Easy to make, and you will always have the ingredients in hand!
Quick AND delicious, I couldn't ask for more! I used fresh grated Colby-Jack, threw in two medium potatoes that I had precooked and chopped, and replaced 2 cups of milk with 2 cups of chicken broth. I will DEFINITELY make this again, hands down!
this is your basic cheese soup. very good. i cook the onions down to just caramelized and add 3 cups of chicken broth or stock and 1 cup milk. also sharp cheddar gives it more punch. and a couple dashes tabasco. very tasty
Made this soup this week. It came together quickly and was very tasty. Made as per recipe. No changes. Will make again.
REALLY good. REALLY easy. And tastes even better after I froze the leftovers for a few weeks. This is really really good!
No comment left