Onion Cream Soup<< Back to list

Main Dish, Soup
2cupssweet onion, thinly sliced
14ozchicken broth (1 can)
2tspchicken bouillon
tspblack pepper
cupcheddar cheese, diced
shredded cheddar cheese, optional
minced fresh parsley, optional
  1. In a large skillet, cook onion in 3 tablespoons butter over medium-low heat until tender. Add the broth, bouillon and pepper; bring to a boil. Remove from 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 diced cheese and onion mixture. Cook and stir until heated through and cheese is melted.
  3. Garnish with shredded cheese and parsley.

4 servings

  • I even used just a plain old yellow onion for this once and it still tasted great.

    I prefer a little less butter, about 4 or 4 1/2 tablespoons instead of 6.

    This soup tastes wonderfully rich if you use whole milk.

    The recipe actually calls for Velveeta cheese but I don't like it that much so I use regular cheddar cheese.

    I rarely have fresh parsley but it still tastes delicious with dried parsley flakes.
    [Carolyn Plocher - 2010-12-05 23:34:23]

When you have no time and barely anything in the cupboards, this is a good bet.

Carolyn Plocher

Taste of Home

Dec 5, 2010

Dec 11, 2010

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