Cheese Smothered Onion Soup Recipes

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ONION CHEESE SOUP



Onion Cheese Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 9

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

Steps:

  • 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 : Calories 308 calories, Fat 22g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 540mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 14g protein.

CREAM OF ONION AND CHEESE SOUP



Cream of Onion and Cheese Soup image

Make and share this Cream of Onion and Cheese Soup recipe from Food.com.

Provided by Mimi Bobeck

Categories     Winter

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons butter
4 diced onions
2 tablespoons flour
1 quart milk
1 cup of grated cheese
salt and pepper
paprika

Steps:

  • Melt the butter in pan and add the diced onions.
  • Cook until brown.
  • Add flour, stirring constantly.
  • Add milk (a little at a time), stirring constantly.
  • When soup is hot and thickened, add cheese and stir until it's all combined.
  • Season with salt, pepper, paprika and serve.

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Place toasts in deep ovenproof soup bowls; sprinkle with half the cheese. Arrange bowls in large shallow baking pan. Ladle hot soup into bowls. …
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Estimated Reading Time 1 min
  • In a Dutch oven or large heavy saucepan, melt butter over medium heat. Add onions, thyme and pepper; cook, stirring often, for 15 minutes or until onions are tender and a rich golden color. Blend in flour; stir in broth and water. Bring to a boil, stirring until thickened. Reduce heat to medium-low, cover and simmer for 15 minutes.
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