Cheesy Onion Soup
Equipment
- Saucepan
Ingredients
- 3 T. butter
- 1 large onion peeled and chopped
- 3 T. flour
- ½ tsp. salt
- pepper to taste
- 4 cups milk
- 2 cups Cheddar shredded or Velveeta (cubed) cheese
Instructions
- In a saucepan or pot, melt the butter and then add the onion.
- Sauté for several minutes until onion is somewhat translucent; stir in the flour, salt, and some pepper, stirring or whisking constantly.
- Gradually add the milk, still stirring constantly.
- Bring to a low boil and cook for about 2 minutes or until slightly thickened.
- Continue gently stirring, making sure to touch all of the pan bottom with your stirring spoon so that the milk doesn’t scorch.
- (The secret to creamy, lump-free white sauce or creamy soups is constant stirring.
- ) Add the cheese and stir until melted.
Notes & Wine Advice
Sometimes I add a bit of ground mustard, and we occasionally eat it with dried, seasoned bread cubes strewn on top. (You can buy croutons if you don’t want to make your own.)