Onion Cheese Soup Recipe
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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1 large onion chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- pepper to taste
- grated parmesan cheese optional
- 4 cups milk
- seasoned salad croutons
- 2 cups (8 ounces) shredded colby-monterey jack cheese
- Carbohydrate 12.5874930629143 g
- Cholesterol 31.2515625200661 mg
- Fat 11.0225173679906 g
- Fiber 0.578315986051026 g
- Protein 5.89339583788011 g
- Saturated Fat 6.64620257353221 g
- Serving Size 1 1 serving (196g)
- Sodium 155.548819537344 mg
- Sugar 12.0091770768632 g
- Trans Fat 1.02733590346714 g
- Calories 171 calories
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, Parmesan cheese. Yield: 6 servings. Originally published as Onion Cheese Soup in Quick Cooking March/April 2001, p52 Print Add to Recipe Box Email a Friend
