Onion Cheese Soup

I came across an onion soup recipe in a local cookbook and made a few tweaks. It’s rich, buttery and cheesy.

—Janice Pogozelski, Cleveland, OH

Takes: 25 min. • Makes: 6 servings

• 1 large onion, chopped
• 3 Tbsp. butter
• 3 Tbsp. all-purpose flour
• ½ tsp. salt
• Pepper to taste
• 4 cups whole milk
• 2 cups shredded Colby-Monterey Jack cheese
• Seasoned salad croutons
• Optional: Grated Parmesan cheese and minced chives

1. 1. 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.
2. 2. Stir in cheese until melted. Serve with croutons. If desired, top with Parmesan cheese and minced chives.

1 cup: 308 cal., 22g fat (15g sat. fat), 65mg chol., 540mg sod., 14g carb. (9g sugars, 1g fiber), 14g pro.