Onion Cream Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
My whole family loves this hearty soup, especially on cool autumn evenings. It's rich and creamy with a mild onion-cheese flavor. When I need an easy dinner, I stir up this soup and serve it with warm crusty bread and a crisp salad.
-Janice Hemond, Lincoln, Rhode Island
Ingredients
-
2 cups thinly sliced sweet onions
-
6 tablespoons butter, divided
-
1 can (14-1/2 ounces) chicken broth
-
2 teaspoons chicken bouillon granules
-
1/4 teaspoon pepper
-
3 tablespoons all-purpose flour
-
1-1/2 cups milk
-
1/4 cup diced process cheese (Velveeta)
-
Shredded cheddar cheese and minced fresh parsley
Directions
-
1.
In a large skillet, cook onions in 3 tablespoons butter over medium-low heat until tender. Add the broth, bouillon and pepper; bring to a boil. Remove from the heat.
-
2.
In a large saucepan, melt the remaining butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; add process cheese and onion mixture. Cook and stir until heated through and cheese is melted. Sprinkle with cheddar cheese and parsley.
Nutrition Facts
1 cup: 292 calories, 22g fat (14g saturated fat), 63mg cholesterol, 1146mg sodium, 17g carbohydrate (11g sugars, 2g fiber), 7g protein.
© 2024 RDA Enthusiast Brands, LLC