Creamy Swiss Onion Soup Recipe

5 2 7
Creamy Swiss Onion Soup Recipe
Creamy Swiss Onion Soup Recipe photo by Taste of Home
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Creamy Swiss Onion Soup Recipe

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5 2 7
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Broil: 5 min.
MAKES:
4 servings
TOTAL TIME:
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 and bubbly. Garnish with chives. Yield: 4 servings.
Originally published as Creamy Swiss Onion Soup in Quick Cooking January/February 1999, p27

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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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MY REVIEW
LostTime User ID: 761087 27848
Reviewed Sep. 20, 2014

"This was easy to make and so yummy. The onion lends a nice sweetness to this soup. I will make it again. I like it because it contains ingredients I am likely to have in the house. I didn't bother making it with the bread cubes and it was still very good."

MY REVIEW
Jeeper User ID: 97475 59898
Reviewed Feb. 4, 2010

"My whole family loves this soup! I make it lighter with less butter."

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