Onion Cheese Soup

Name: Onion Cheese Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings.
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; Grated Parmesan cheese and minced chives, optional

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
Grated Parmesan cheese and minced chives, optional

Directions

In a large saucepan, saute the onion in butter. Stir in the flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in cheese until melted. Serve with croutons and; if desired, top with Parmesan cheese and minced chives.

Nutrition Facts

1 cup: 308 calories, 22g fat (15g saturated fat), 65mg cholesterol, 540mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 14g protein.

Originally published as Onion Cheese Soup in Quick Cooking March/April 2001

Reviews

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Average Rating:

Maggi

Dec 30, 2017

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.
shortbreadlover

Jan 23, 2017

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
adamscook

Sep 26, 2015

Very good. Easy to make, and you will always have the ingredients in hand!
Csigel

Jul 1, 2013

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!
barbaradell

May 23, 2013

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
kitchenmaid

Apr 27, 2013

Made this soup this week. It came together quickly and was very tasty. Made as per recipe. No changes. Will make again.
twogonz

Mar 23, 2013

REALLY good. REALLY easy. And tastes even better after I froze the leftovers for a few weeks. This is really really good!
katiebug371

Mar 15, 2013

I made this for lunch the other day and although it had a good flavor, my cheese curdled as soon as I put it in. I ended up throwing most of it out. Maybe using velvetta would make a difference. I didn't boil the milk but it was very hot. I did read a recent review where someone said you should grate your own cheese instead of buying shredded cheese because there is something in the pre-shredded that makes it curdle. Don't know if that is true but it might be worth trying.
Gary1969

Mar 13, 2013

I used 3 cups of milk and 1 cup of beer. Worked well
kkahrs

Mar 12, 2013

Enjoyed this recipe, very easy, I did add a cup of evaporated milk , instead of all milk, and sauted my onions in bacon grease. Next time I think I will ad hash browns to it and make potato soup, and maybe a little bacon bits. Yummy