title

Creamy Cheddar Onion Soup

  • 1/4 cup Lactantia Salted Butter
  • 3 cups onions, quartered and thinly sliced
  • 1-1/2 cup water
  • 4-1/2 tsp chicken broth mix
  • 1/4 cup all purpose flour
  • 1-3/4 cup Beatrice milk
  • 1-1/2 cup Balderson Old Cheddar (white) grated
  • Buttered croutons
  • Salt & pepper
  1. Melt butter in large saucepan.
  2. Sauté onions over medium heat about 10 minutes.
  3. Stir in water and broth mix, and bring to boil.
  4. Cover and simmer 15 minutes.
  5. Smoothly combine flour and milk, and add to saucepan.
  6. Cook and stir over medium heat until mixture comes to a boil and thickens.
  7. Remove from heat.
  8. Add 3⁄4 cup (175 mL) cheese, stir until melted.
  9. Salt and pepper to taste.
  10. Ladle into 4 oven-proof soup bowls, sprinkle with buttered croutons, and top with remaining cheese.
  11. Broil until cheese is melted. Don’t let cheese burn or brown.

SERVINGS:

BAKING TIME:

4

25 min