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Creamy Swiss Onion Soup

 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 ServingsPrep: 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

2 of 2

Creamy Swiss Onion Soup (continued)

Directions (continued)

  • and bubbly. Garnish with chives. Yield: 4 servings.