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It was a cool spring day when I came up with this sweet and creamy variation of traditional baked French onion soup. I top individual bowls with toasty buttered croutons and a sprinkling of Swiss cheese, then pop them under the broiler. The rich results are delightful! - I. MacKay Starr, North Saanich, British Columbia
This recipe is:
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Originally published as Creamy Swiss Onion Soup in Quick Cooking January/February 1999, p27
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Reviewed on Feb. 04, 2010 by Jeeper
My whole family loves this soup! I make it lighter with less butter.
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