Creamy Onion Soup with Swiss Cheese

Creamy Onion Soup with Swiss Cheese
  • 4 servings
  • 0:10 Preparation
  • 0:50 Cooking
  • 1:00 Total Time


Add all
  • 1/4 cup
    (60 mL)


  • 3 cups
    (750 mL)

    quartered and thinly-sliced onions

  • 1/2 cup
    (125 mL)


  • 4 tsp.
    (25 mL)

    chicken broth

  • 1/4 cup
    (60 mL)

    all-purpose flour

  • 190 cup
    (3/4 mL)


  • 1/2 cups
    (125 mL)

    shredded swiss

  • pepper to taste

  • sufficient quantity, croutons


In a large saucepan, melt butter. Add onions and cook over medium heat for about 10 minutes.

Stir in water and broth. Bring to boil. Cover and simmer for 15 minutes.

Whisk milk into flour until smoothly combined; add to saucepan.

Cook and stir over medium heat until mixture boils and thickens. Remove saucepan from heat. Add 3/4 cup (180 mL) cheese; stir until melted. Add pepper to taste.

Ladle into 4 ovenproof soup bowls; sprinkle with Croutons. Top with remaining cheese. Broil until cheese is melted. Serve.

Source: Féd. producteurs de lait du Québec

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Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
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