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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 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


  • 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.

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Average Rating:
  • Erik
    May 8, 2020

    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

  • DuckyD
    Oct 22, 2019

    OK, but probably but me making this recipe again is probably not likely.

  • 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!

  • dbergner4ever
    Mar 20, 2013

    No comment left