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Creamy Swiss Onion Soup
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
4 Servings
Prep: 40 min. Broil: 5 min.
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
© Taste of Home 2009
2 of 2
Creamy Swiss Onion Soup
(continued)
Directions (continued)
and bubbly. Garnish with chives. Yield: 4 servings.
© Taste of Home 2009