Creamy Cheese and Onion Soup

    (130)
    2 hours

    This soup is super-easy to make. It's creamy, cheesy and packed full of oniony goodness. Onions are simmered in a beef stock, then stirred through with double cream and Cheddar cheese. Serve with fresh crusty bread.


    132 people made this

    Ingredients
    Serves: 4 

    • 2 litres water
    • 8 cubes beef stock, crumbled
    • 2 large onions, quartered and sliced
    • 1 teaspoon salt
    • 1 teaspoon coarsely ground black pepper
    • 100g plain flour
    • 125ml cold water
    • 250ml double cream
    • 200g grated Cheddar cheese

    Method
    Prep:10min  ›  Cook:1hr50min  ›  Ready in:2hr 

    1. In a large, heavy pot over medium heat, bring 2 litres water to the boil. Stir in stock cubes and let boil 10 minutes, until dissolved. Place onions in boiling water, reduce heat and simmer 30 minutes.
    2. Stir in salt and pepper and simmer 30 minutes more.
    3. Stir the flour into 125ml cold water to make a paste. Gently whisk this mixture into the simmering soup, being careful not to break the onions. Simmer 30 minutes more.
    4. Stir in cream and cheese until cheese is melted and mixture is thoroughly heated. Thin with water if necessary. Serve hot, garnished with croutons, if desired.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (130)

    Reviews in English (105)

    by
    47

    This is an excellent recipe that I've made many times, with many requests for the recipe. I don't use vidalias, as they are too sweet for this. As far as the clumping flour; remove some of the hot broth to a separate container. Mix in the flour to make a thin paste (use a mixer if necessary). Then add the paste to the soup. This will alleviate the flour lumping.  -  18 Aug 2005  (Review from Allrecipes US | Canada)

    by
    31

    First off , you should use the large yellow onions , it has alot to do with the texture and flavor.As far as the clumping of the flour,,to get it just right you need to add a very small amount at a time to prevent this from occuring. I did see a comment above about their Outback taking that soup off the menu occasionally , all you do is call the a day or two before you plan on going and request it and they will make it. I must say though, this is a very good recipe , very good twin of Outbacks.  -  06 Oct 2005  (Review from Allrecipes US | Canada)

    by
    29

    This was so delicious I could have licked the bowl! I did take out the onions before adding flour. Tried to add a little hot liquid to the cold paste as suggested..did not prevent tiny lumps. Also, I don't know that it needs to simmer as long as it says. When I put the onions back in, they disintegrated...it looked like porridge! I think next time I will use twice the onions, not cook as long so that they are like strands (like in the restaurant)and/or leave them out until the very end. I used jarred "Better than Bouillion" which really gave it a rich hearty base. This is true comfort food! Thanks for sharing!  -  28 Feb 2006  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 5 collections