Onion Cheese Soup
Total TimePrep/Total Time: 25 min.
- 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
- 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 Facts1 cup: 308 calories, 22g fat (15g saturated fat), 65mg cholesterol, 540mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 14g protein.
Oct 22, 2019
OK, but probably but me making this recipe again is probably not likely.
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.
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
Sep 26, 2015
Very good. Easy to make, and you will always have the ingredients in hand!
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!
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
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.
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!
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.
Mar 13, 2013
I used 3 cups of milk and 1 cup of beer. Worked well