Prep 15 mins
Cook 15 mins
- 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.
We enjoyed this soup with some crusty onion bread. The flavor of the soup is delightful, and the texture was not stringy, like some cheese soups (I did use Cheddar cheese, even though the cheese was not specified). The recipe ingredients went together effortlessly without a lot of intesive work, and the finished dish was irresistibly good. Thanks, Mimi, for sharing a recipe that I will make again!
Easy, cheesey, and tummy-warming. I used sweet onions and used smoked paprika instead of regular. That really added to the flavor. Next time I would also add some thyme or parsley to pick up the flavor just a bit. Thanx for an easy yummy soup!
I'm not sure what I might have done wrong here--I followed directions exactly. Everything looked great until I added the cheese, then when the cheese melted, the soup seemed to curdle/separate, and it was a gloppy mess that I could barely get down (as much as I love onions & cheese!). I used sharp cheddar--maybe that was it? Or was it something with the milk (which seemed fine)? I won't rate it b/c the mistake could have been on my part.