Walkabout Onion Cheese Soup (Print Version)
Creamy onion and cheddar blend with a hint of Creole and rich buttery flavor in every spoonful.
# Ingredients:
→ Soup Base
01 -
2 large sweet onions, sliced 1/4-inch thick
02 -
6 tablespoons unsalted butter, divided
03 -
2 chicken bouillon cubes
04 -
1/4 teaspoon Creole seasoning
05 -
4 tablespoons all-purpose flour
06 -
1 1/2 cups whole milk
07 -
2 cups chicken broth
→ Cheese Blend
08 -
8 ounces processed cheese product (Velveeta), cubed
09 -
1 cup freshly grated cheddar cheese, plus extra for garnish
10 -
Kosher salt, to taste
11 -
Freshly cracked black pepper, to taste
# Steps:
01 -
In a large pot over medium heat, melt 3 tablespoons butter. Add sliced onions, crumble in chicken bouillon cubes, and sprinkle Creole seasoning. Sauté, stirring regularly, until onions are translucent and softened, ensuring they do not brown.
02 -
Add remaining 3 tablespoons butter to the pot. Whisk in flour, stirring continuously, to create a smooth roux.
03 -
Gradually whisk in the milk, stirring to prevent lumps. Add chicken broth, stirring consistently until mixture is smooth.
04 -
Reduce heat to medium-low. Add cheddar cheese and stir until fully melted and creamy. Add cubed processed cheese, stirring until completely dissolved and soup is velvety and homogeneous.
05 -
Adjust seasoning with salt and freshly cracked black pepper to taste. Add additional Creole seasoning if extra spice is desired.
06 -
Ladle soup into bowls and garnish with extra shredded cheddar cheese. Serve immediately while hot.
# Notes:
01 -
Allowing the onions to sweat gently without browning preserves their sweetness and ensures a smooth soup texture.