Onion Cream Soup

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
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.

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
Recipe Creator

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