Does anyone remember heinz cream of cheese onion soup from around early 70's?!
Does anyone remember heinz cream of cheese onion soup from around early 70's?
or can you give me a good recipe for this
Answers:
I remember it well. Wonderous stuff.
In fact, I think I've still got a few tins in the air-raid shelter.....
I do not recall that soup, but here is a cheese soup with onion in it:
CHEESE SOUP
12 oz. (1 1/2 cups) med. white sauce (recipe follows)
1 lb. American cheese
1 can cream of celery soup
1 soup can of milk
2 or 3 dashes cayenne pepper
3 lg. carrots
1/3 lg. onion
Season to taste
In a large pan, heat the white sauce. Add the American cheese and stir until melted. Add the celery soup, milk, and cayenne pepper. In food processor, grate the carrots and onions. Cook in a small amount of water until tender. Add to the other ingredients. Heat until hot enough to serve. Makes 10 servings.
Medium White Sauce
Ingredients
1/4 cup Butter or margarine
1/4 cup Flour
1/2 teaspoon Salt
Few grains pepper
2 cups Milk
Preparation
Melt butter or margarine in saucepan over low heat. Blend in flour, salt, and pepper. Add milk all at once. Cook and stir over low heat until smooth and thickened. Makes 2 cups.
Cook's Notes:
This is the basic white sauce recipe, in a medium thickness. prep time: 30 minutes
ALSO
Here is a recipe for Onion Cheese Soup (which is French):
http://frenchkitcheninamerica....
Anyway, good luck, hope I helped some!
This soup is delicious -- thick, cheesy, and rich in flavor. The croutons and paprika are an excellent topping choice. This is a great alternative to a more traditional french onion soup. Enjoy!
Ingredients:
2 Tb reduced calorie margarine or butter
4 cups of onions, thinly sliced (about 5 small onions, or 2 large)
1-2 medium cloves garlic, minced (or more to taste)
1.5 tsp salt
2 tsp dry mustard
2 Tb flour (use more or less depending on how thick you want your soup)
2 Tb dry cooking sherry
2 cups water
1 tsp prepared horseradish (the white kind)
1.5 cups warmed skim milk
1.5 cups grated swiss cheese (doesn't have to be reduced-fat)
White pepper
Optional Ingredients:
Croutons (2 Tb croutons per cup of soup adds .5 points)
Paprika, or some minced pimientos
Directions:
Slice onions; mince garlic.
Melt the margarine or butter in a kettle or dutch oven. Add onions, garlic, salt, and dry mustard, and cook over medium heat 8 to 10 minutes or until the onions are very soft.
Gradually sprinkle in the flour, stirring constantly; then add the sherry and mix well. Add water and horseradish. Stir and cook for about 5 more minutes.
Add warm milk and cheese. (I recommend adding the cheese a little bit at a time; make sure soup is bubbling hot as you add it.) After adding the cheese, stir constantly with a wooden spoon for a good few minutes. Much to your delight, everything will become remarkably smooth and well blended.
Add white pepper to taste and while you're at it, adjust the other seasonings as well. You might wish to increase the mustard, sherry, or horseradish (too late to decrease!). Serve hot - plain, or topped with croutons and/or a light dusting of paprika and/or a small amount of finely minced pimiento.