Creamy Cheddar Onion Soup

  • Yield: 4 servings


  • 1/4 c. butter
  • 3 cups  onion, quartered and thinly sliced
  • 1-1/2 cups  water
  • 4-1/2 cups  chicken stock
  • 1/4 c.  flour
  • 1-3/4 cups  milk
  • 1-1/2 cups  Cheddar cheese, shredded and divided
  • Salt and pepper, to taste
  • Buttered croutons


  • Melt butter in large saucepan. Sauté onions over medium heat for 10 minutes, stirring frequently. Stir in water and broth; bring to boil. Cover and simmer 15 minutes. In a small bowl, whisk together flour and milk. Add to saucepan and stir to combine. Cook and stir over medium heat until mixture comes to a boil and thickens. Remove from heat. Add 3/4 cup Cheddar cheese and stir until melted. Add salt and pepper to taste. Preheat broiler. Ladle soup into 4 ovenproof bowls and sprinkle with buttered croutons. Top with remaining cheese. Broil until cheese is melted. Don't let cheese burn or brown.