Onion Cheese Soup

Six ingredients. Thirty minutes. That’s all it takes for a thick, creamy cheese soup built on the natural sweetness of Vidalia onions. No stock, no broth, just milk thickened with a flour roux and loaded with melted American cheese.

American cheese gets a bad rap, but in soup it’s actually ideal. It melts completely smooth without breaking or turning grainy the way aged cheddars can. The result is a silky, uniform texture straight off the stove with zero fuss.

Cook the Vidalias in butter slowly until they’re soft and translucent but not browned. Browning adds a caramelized flavor that fights the mild, sweet cheese. You want the onions gentle and sweet here, not roasty. Once they’re tender, the flour goes directly into the pot to form a quick roux, then the milk gets added all at once and stirred until it boils and thickens.

Remove the pot from heat before adding the cheese. Residual heat melts it gradually without scorching or clumping. Stir steadily and you’ll have a velvety soup in under a minute.

Kitchen Tips

• Genuine Vidalia onions make a real difference here. Regular yellow onions are sharper and will change the soup’s character. If you can’t find Vidalias, Walla Walla or Maui sweets work too.
• Grate the cheese yourself for the smoothest melt. Pre-shredded cheese is coated in anti-caking starch that can make the soup slightly gritty.
• If the soup thickens too much as it cools, thin it with a splash of warm milk and stir.

Variations

• Stir in a teaspoon of Dijon mustard after the cheese melts for a sharper, more grown-up flavor.
• Top with crumbled bacon and chopped chives for a loaded baked potato vibe.
• Use half sharp cheddar and half American if you want more cheese flavor with some smoothness retained.