Buttery Onion Soup Recipe

By dlperkins

Ingredients

• 2 cups thinly sliced onions
• 1/2 cup butter, cubed
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 cups milk
• 1-1/2 to 2 cups shredded part-skim mozzarella cheese
• Salt and pepper to taste
• Croutons, optional

Preparation

Step 1

In a large saucepan, cook onions in butter over low heat until tender and transparent, about 20 minutes.

Stir in flour. Gradually add broth and milk; cook and stir over medium heat until bubbly. Cook and stir for 1 minute longer; reduce heat to low. Add mozzarella cheese and stir constantly until melted (do not boil). Season to taste with salt and pepper. Serve with croutons if desired.
Yield: 6 servings.

Originally published as Buttery Onion Soup in Country Woman
January/February 1993, p31