A comforting and flavorful onion soup with a creamy twist, perfect for cozy evenings.
Peel and thinly slice the onions.
Use a sharp knife to ensure even slices, which will cook uniformly.
Melt the butter in a saucepan over medium heat.
Ensure the butter doesn't brown; adjust the heat if necessary.
Add the onions to the saucepan and cook until golden and caramelized, stirring occasionally, about 15 minutes.
Stir frequently to prevent the onions from burning.
Sprinkle the flour over the onions and stir to coat evenly.
This step helps to thicken the soup later.
Gradually pour in the chicken broth while whisking to avoid lumps.
Pour slowly and whisk continuously for a smooth mixture.
Stir in the milk and bring the mixture to a gentle boil.
Keep stirring to prevent the milk from scalding.
Reduce the heat and add the shredded mozzarella cheese, stirring until melted.
Do not let the soup boil after adding the cheese to maintain a smooth texture.
Taste and adjust the seasoning with salt and pepper as needed.
Taste before adding salt, as the broth and cheese may already provide enough saltiness.
Serve the soup hot, garnished with additional cheese or fresh herbs if desired.
Pair with crusty bread for a complete meal.
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