Best 5 Cream Of Onion And Cheese Soup Recipes

CREAM OF ONION AND BLUE CHEESE SOUP

Steps:

• In a large saucepan melt the butter over low heat.
• Add the onions, leeks, shallots, carrots, parsley and tarragon.
• Cover and cool on low, stirring occasionally, until onions and carrots are tender, around 20 minutes.
• Pour into a food processor bowl and puree to smooth.
• Return to pan.
• Sprinkle puree with flour and stir over low heat for about 3 minutes.
• Slowly add milk, whisking constantly until mixture is hot and thickened.
• Add port and stir until heated through.
• Add cheese and stir over mediun-low heat until melted and evenly blended.
• Season to taste with salt and freshly ground white pepper.
• Ladle into bowls and sprinkle with chives.

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.

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.

CREAM OF ONION AND POTATO SOUP

Steps:

• In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.
• In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.

ONION AND GRUYERE SOUP

Steps:

• In a medium saucepan over medium heat, cook butter until foamy. Stir in onions and cook a couple of minutes, then reduce heat, stir in salt, cover and cook very slowly until very tender, 60 minutes.
• Transfer onions and their caramel to a larger pot and place it over medium heat. Pour in the wine and bring to a boil. Stir in chicken broth, pepper and nutmeg and simmer gently, uncovered, 15 minutes.
• Stir in shredded cheese until melted (cheese will remain a little stringy). Serve.