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
- 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
- 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.
Originally published as Creamy Swiss Onion Soup in Quick Cooking January/February 1999, p27
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