Cheddar Onion Soup

Cheddar Onion Soup

Serves 8.
By Dennis W. Viau; an original recipe.

Taking an idea from French onion soup, this recipe shares some of the same ingredients. It is easy to make and it doesn’t require any special ingredients. I make this soup for my keto diet because it is high in fat and low in carbohydrates. It is also delicious. I purée the soup and portion it into cups to enjoy later without a spoon. Just heat and sip from the cup.


3 to 4 tablespoons pure (cooking) olive oil (or other cooking oil)
2 pounds (900g) yellow onions, chopped or sliced
4 cups (950ml) beef, chicken or vegetable broth
Pepper to taste
1 cup (240ml) heavy whipping cream
2 cups (240g) shredded medium cheddar cheese (or sharp, if preferred)
Salt to taste


Heat the oil in a large skillet (or two medium). Add the onions and cook, stirring occasionally, over medium heat until the moisture is mostly evaporated. Reduce the heat to medium-low and cook, stirring often, until caramelized, 20 to 30 minutes.

Pour the broth in a blender jar, enough to fill it about halfway. Add the cooked onions and purée until smooth. You might need to do this in batches if your blender jar is small.

Transfer the mixture to a large cooking pot, along with any remaining stock. Season with pepper. Heat over a medium flame until the mixture just begins to boil.

Remove from the heat and add the cream. Blend. Gently stir in the cheese until blended. Do not stir too much, as this might make the cheese stringy. Adjust for salt. Serve, or portion for heating later.

Note: The cheese can be eliminated for a Cream of Onion Soup.

Note: If you prefer a chunky soup, you can skip the purée process

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