2 cups thinly Onion Soup
1/2 cup butter, cubed
1/4 cup all-purpose flour (or almond flour)
2 cups chicken broth
2 cups milk (or almond milk)
1-1/2 to 2 cups shredded mozzarella cheese
Salt abd pepper, to taste
Croutons, optional (or use Mppn Cheese for low-carb)
In a large saucepan, cook onions in butter over low heat until tender and transparent, about 20 minutes.
Stir in flour. Gradually add broth and milk; cook and stir over medium heat until bubbly. Cook and stir for 1 minute longer; reduce heat to low. Add mozzarella cheese and stir constantly until melted (do not boil). Season to taste with salt and pepper. Serve with croutons if desired.
I love a good chowder. I basically love seafood anything ... shrimp, crab, lobster, oysters, sea bass ... I’ll eat it all. This recipe combines my two favorite things ... soup and seafood.
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