- 7 tablespoons butter or margarine, 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.
Reviews forCreamy Swiss Onion Soup
"My whole family loves this soup! I make it lighter with less butter."