Creamy Cheesy Onion Soup Recipes

ONION CHEESE SOUP

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.

CREAMY, CHEESY ONION SOUP

Steps:

• 1. Gather ingredients Ignore the sour cream, had pic taken before realized it wasn't needed in the soup
• 2. In large skillet, cook the onions in 3 tablespoons of butter over medium heat until tender.
• 3. Add the broth, bouillon and pepper, bring to boil and remove from heat.
• 4. In a large saucepan, melt the remaining butter. Stir in flour until smooth. Slowly blend in the milk
• 5. Bring to a boil for 1 - 2 minutes or till thickened. Reduce heat; add processed cheese and the onion mixture. Cook and stir until the cheese is melted.
• 6. If you want, garnish with shredded cheddar and some parsley... This is very savory and delicious!

CREAM OF ONION AND CHEESE SOUP

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.

CREAMY ONION SOUP

Steps:

• In a 3-qt. saucepan over medium heat, saute onions in butter. Add broth, pepper, thyme and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add 1-2/3 cups milk. Stir flour into remaining milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened.

CREAMY ONION SOUP

Steps:

• For the white sauce: In a 1-quart saucepan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the side of the saucepan. Pour milk in flour a little at a time and stir constantly. Mixture should thicken and become like thick pudding. Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
• In 2-quart saucepan place 3 tablespoons butter and sliced onions. Cook at low to medium heat stirring frequently until soft and clear but not brown. Add chicken broth or stock from can, chicken bouillon cubes, bay leaves, pepper, and stir until completely heated through.
• Add white sauce and Velveeta cheese to onion mixture. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly. Turn temperature to warm and let cook for additional 30 minute to 45 minutes.
• Serve with a garnish of shredded cheese(s), and a couple of slices of warm dark Russian Bread.

CHEESY CREAMY ONION SOUP

Steps:

• In a large, heavy pot over medium heat bring to boil 2 quarts water. Stir in bouillon. Once dissolved, add onion, reduce heat and simmer 30 minute.
• Stir in salt and pepper. Simmer 30 more minute.
• Stir flour into 1/2 cup water till smooth. Whisk into simmering soup. Simmer 30 more minute.
• Stir in cream and cheese until cheese is melted. Serve hot.

SLOW-COOKER FRENCH ONION SOUP

Steps:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• In lined slow cooker, mix onions and margarine.
• Cover and cook on high heat setting 30 to 35 minutes or until onions begin to slightly brown around edges.
• Mix flour, Worcestershire sauce, sugar and pepper. Stir flour mixture and broth into onions. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until onions are very tender.
• Prepare Cheesy Broiled French Bread. Place 1 slice bread on top of each bowl of soup. Serve immediately.

OUTBACK ONION SOUP

Steps:

• In a large, heavy pot over medium heat, bring 2 quarts water to a boil. Stir in bouillon cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes.
• Stir in salt and pepper and simmer 30 minutes more.
• Stir the flour into 1/2 cup cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more.
• Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot, garnished with croutons, if desired.

OUTBACK CREAMY ONION SOUP

Steps:

• Combine broth, cornstarch, and sage in blender/food processor.
• In the top pan of a double boiler, combine broth mixture with canned soups.
• Mix well over medium heat.
• When warmed through, stir in cheese and heat until melted.
• Pour into oven-proof bowls.
• Broil in oven until tops are lightly browned.

CHEESY ONION SOUP

Steps:

• Melt shortening in a pot and add the onions; cook till browned.
• Add flour, stirring constantly.
• Add milk (a little at a time), stirring constantly.
• When soup gets HOT and THICK, add the cheese and stir till cheese is melted and soup is smooth.
• Season with salt and pepper.
• Shake paprika on top of soup in bowl and serve.

CHEESY BROCCOLI-POTATO SOUP

Steps:

• In 3-quart saucepan, heat broth, onion and frozen broccoli to boiling. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
• Stir in milk and dry potatoes until well blended; stir in remaining ingredients.
• Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted.