Best 5 Creamy Cheesy Onion Soup Recipes

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.

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!

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.

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.