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. &mdash;Janice Pogozelski, Cleveland, Ohio

Onion Cheese Soup

onion,

butter

all-purpose flour

salt

Pepper

milk

Colby-Monterey Jack cheese

Seasoned salad croutons

Parmesan cheese and minced chives

Not for me I love cheese and onion but this was very sauce like it would be good for Mac and cheese didn’t like it wouldn’t cook again

I didn't care for this and won't make again.  The onion is so overpowering that I couldn't taste anything else.  I guess maybe it was just a really strong onion but don't want to chance it again.

The soup was very good. I would definitely make it again but I would add mushrooms and shredded carrots to give the soup extra flavor

This is a basis for a good soup. As written, it isn't. If you caramelize the onions, then add sliced mushrooms before continuing with the directions, it will up the flavor a lot. To make it even creamier (and if you aren't on a diet) use half milk and part 1/2 & 1/2. Also does need salt.

Quick AND delicious, I couldn't ask for more! I used fresh grated Colby-Jack, threw in two medium potatoes that I had precooked and chopped, and replaced 2 cups of milk with 2 cups of chicken broth. I will DEFINITELY make this again, hands down!

I used 3 cups of milk and 1 cup of beer.  Worked well

this is your basic cheese soup.  very good.  i cook the onions down to just caramelized and add 3 cups of chicken broth or stock and 1 cup milk. also sharp cheddar gives it more punch.  and a couple dashes tabasco.  very tasty

This is a 'no brainer' when it comes to "Good Eats." Only keep you fingers off the burner control. Low is better! You want the milk good and warm, but no where near a boil.

I made this for lunch the other day and although it had a good flavor, my cheese curdled as soon as I put it in. I ended up throwing most of it out. Maybe using velvetta would make a difference. I didn't boil the milk but it was very hot. I did read a recent review where someone said you should grate your own cheese instead of buying shredded cheese because there is something in the pre-shredded that makes it curdle. Don't know if that is true but it might be worth trying.

Very good. Easy to make, and you will always have the ingredients in hand!

this was very warming and good.  we liked it and there was none letover.  it was a good change from the regular french onion soup

Enjoyed this recipe,  very easy, I did add a cup of evaporated milk , instead of all milk, and sauted my onions in bacon grease.  Next time I think I will ad hash browns to it and make potato soup, and maybe a little bacon bits.   Yummy

REALLY good.  REALLY easy.  And tastes even better after I froze the leftovers for a few weeks. This is really really good!

Just to mix things up I added 1 cup of frozen corn, 1 large potato chopped into small cubes for texture and boiled on medium heat until tender before adding the cheese. I omitted the croutons for bacon bits. The recipe is good by itself I just wanted some added texture. Thank you.

Made this soup this week.  It came together quickly and was very tasty.  Made as per recipe. No changes.   Will make again.

OK, but probably but me making this recipe again is probably not likely.

onion cheese soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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