Onion-Cheese Soup - Stevie's Crazy Kitchen Blog at Allrecipes.com - 266771

Stevie's Crazy Kitchen

Onion-Cheese Soup 
Feb. 7, 2012 12:23 pm 
Updated: Feb. 8, 2012 2:46 pm
Here's my "o" soup, which was a tad disappointing, though it did have wonderful flavor.  I'm not sure what type of onion  I had in the frige, but it was very sweet... I didn't care for the texture of the finished product though, as it came out a bit "grainy."  Maybe the milk was too hot when I added the cheese to melt...  So, here's the recipe, which I found in my 30 yr old Better Homes and Gardens cookbook:

1 C chopped onion
3 T butter or margarine
3 T all purpose flour
1/2 t salt
dash of pepper
4 C milk
2 C shredded "sharp process American cheese" (not sure what that means, I used cheddar!)

Cook onion in butter until soft, but not browned.  Add flour, and cook about 1 minute.  Add milk, all at once  Bring to a boil, stirring constantly.  Remove from heat, and add the cheese, stirring until melted and blended. 

Next time, I don't think I'll bring the milk to a boil, simply cook the mixture until it thickens, continuing per directions...  I'll have to look back at the "beer cheese" soup, to see how similar these two are. 

So, there's the "O"  be well, cook crazy!
Feb. 7, 2012 1:30 pm
If you use real cheddar cheese it will come out grainy. I think they are saying use something like http://www.landolakes.com/product/48169/sharp-american-cheese since Processed cheeses melts smoother into cooked foods.
Feb. 7, 2012 3:59 pm
Gonna try this with the velveta! I think it will work.. sounds good none the less! Thanks again Stevie!
Feb. 7, 2012 4:01 pm
You may be right, King! I must stock in some "processed cheese food" stuff... like "Velveeta!" Later I made some mac & cheese using same cheese, it turned out ok, but I didn't boil the milk! Perhaps a combo of two issues? Be well!
Feb. 7, 2012 5:00 pm
Stevie crazycook a few nights ago I made a bechamel sauce, and put extra sharp cheddar cheese in it and pored it over a stake sandwich. I had never done that before but I do use the same method for making macaroni and cheese. the next night I tried the same thing with just melted cheese it was better. if you make a hamburger with cheese on top mostly what is used is American cheese. I think it depends what your doing with the cheese one how well it is going to turn out. Velveeta and American cheeses melt smoothly into all foods but is not a winner on salads. for soups a processed cheese I would think would be better if you want the cheese to blend with the soup. If you make ramen noodles and add cheddar cheese to the noodles it does not blend into the soup noodles and soup base it mostly clumps and clings to the fork. I like American cheese but my wife can't stand it (she is part Italian) so I don't normally buy it. I always have cheese in the house (Parmigiano-Reggiano, Provolone, mozzarella, and cheddar mostly). I also buy powdered cheddar cheese that might be able to be used with Soup (I think I will try that soon).
Feb. 7, 2012 5:01 pm
stake = Steak
Feb. 7, 2012 10:03 pm
Terry, hope you enjoy... Personally I like the "bite" of cheddar, which is why I rarely use anything else... but Velveeta surely does make a creamier sauce! Be well!
Feb. 7, 2012 10:12 pm
King, thanks for the advice! Usually for mac&cheese I use combo of velveta and cheddar, just had only cheddar today! be well!
Feb. 8, 2012 5:50 am
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Feb. 8, 2012 8:35 am
I did try powdered cheese today with my breakfast "Chicken Soup" it worked good, but you need to make sure the broth without salt, because the powdered cheese add some salt, but it added a cheese flavor to the soup and blended well.
Feb. 8, 2012 2:17 pm
Hi Stevie! I use super finely grated extra sharp cheddar and it melts just fine. If you keep your milk low enough and have lots of patience you will have a beautiful, smooth texture. I must say I was surprised to see this is a milk based soup, I guess I was thinking more along the lines on French onion soup.
Feb. 8, 2012 2:46 pm
BSM, I think that you're right about the temp of the milk... I usually buy 2 lb block and shred in my Cuisinart (sp?) then freeze in baggies till I need some. I later made another dish that turned out fine, by not letting milk boil, and allowing it to cool some before adding cheese to melt... Be well, friend!
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

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Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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