Creamy Swiss Onion Soup Recipe

Ingredients

• 7 tablespoons butter, divided
• 1-1/2 cups cubed day-old bread
• 3 large onions, quartered and thinly sliced
• 1-1/2 cups water
• 4-1/2 teaspoons chicken bouillon granules
• 1/4 cup all-purpose flour
• 1-3/4 cups milk, divided
• 1-1/2 cups (6 ounces) shredded Swiss cheese, divided
• Pepper to taste
• Fresh minced chives or parsley

Directions

• Melt 3 tablespoons of butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted.
• Meanwhile, in a large saucepan, saute onions in remaining butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
• Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture. Stir in remaining milk. Bring to a boil; boil for 2 minutes, stirring until thickened. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper.
• Ladle into four ovenproof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Garnish with chives. Yield: 4 servings.

Creamy Swiss Onion Soup published in Quick Cooking January/February 1999, p27