Cheese, Onion And Parsley Soup Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add sliced onions and cook until caramelized, about 20 minutes.
• STEP 2.Add flour to the pot and stir well to coat the onions. Cook for another 2 minutes to cook off the raw flour taste.
• STEP 3.Slowly pour in the chicken or vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 10 minutes.
• STEP 4.Remove the pot from heat and stir in the grated cheese until melted and smooth. Season with salt and pepper to taste.
• STEP 5.Garnish the soup with chopped parsley before serving. Serve hot with crusty bread for dipping.

Cooking Tips

• Caramelizing the onions slowly over low heat will bring out their natural sweetness and enhance the flavor of the soup.
• Use a good quality cheese that melts well, such as cheddar or gruyere, for a creamy and flavorful soup.
• If the soup is too thick, you can thin it out with a little more broth or milk.
• For a vegetarian version, use vegetable broth instead of chicken broth.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the soup hot with a sprinkle of fresh parsley on top and crusty bread on the side.