Creamy Onion Soup

I've been making a lot of soup lately. Partly because it's been a particularly cold and dreary winter around here, but also because it's so easy to make a lot of soup and keep it in the fridge so that whenever our schedules get to hectic, we can still have a hot, homemade meal that doesn't take a whole lot of time.

When I saw this recipe for Creamy Onion Soup over at elly says opa! I figured we'd like it. The creamy onion Walkabout Soup is my favorite thing to order whenever we go to The Outback to eat. :-)



Creamy Onion Soup
Recipe courtesy of elly says opa!

2 Tbsp. butter
1.5 – 2 lbs. yellow or vidalia onions, cut in half and then into slices
1 qt. beef broth/stock
salt and a good amount of freshly ground black pepper
1.25 cups half and half or cream
1 cup shredded cheddar cheese (or cheese of your preference)

Heat the butter in a dutch oven over medium-low  heat. Add the onions, coating with the butter and cook until golden brown, about 25-30 minutes, stirring occasionally.
Add the beef broth, salt to taste and a good amount of black pepper (I used around a teaspoon).  Bring to a boil and then reduce the heat to simmer gently for 30 minutes.
Add the half and half and cheese until heated through and the cheese melts. Re-season to taste, if necessary.