Quick Cheddar Cheese Soup
From: Julie, Sherbrooke, Quebec, Canada
Servings: 4
  • 1/4 cup [60 g] butter
  • 2 small onions, thinly sliced
  • 1/2 cup [70 g] flour
  • 2 1/2 cups [675 mL] warm milk
  • 2 1/2 cups [675 mL] warm chicken broth
  • 1 teaspoon [5 mL] salt
  • 1 pinch pepper
  • 6 ounces [170 g] mild yellow Cheddar cheese, grated
  • Croutons, to taste [optional]
  • More grated mild yellow Cheddar cheese, to taste [optional]
  • Melt butter into a casserole; brown onion slices for a few minutes.
  • Remove onion slices from casserole; reserve.
  • Stir flour into melted butter, cook for 1 minute, stirring using a wooden spoon.
  • Really slowly pour in warm milk and chicken broth, whipping gently until smooth.
  • Mix in reserved onion slices and bring to a boil.
  • Salt, pepper and leave to simmer over medium heat for about 5 minutes.
  • Stir in grated mild yellow Cheddar cheese over medium heat, until completely melted.
  • Serve immediately, garnished with croutons and sprinkled with grated mild yellow Cheddar cheese if desired.