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
VERIFIED BY Taste of Home Test Kitchen
- 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
Reviews forCreamy Swiss Onion Soup
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Feb. 4, 2010
"My whole family loves this soup! I make it lighter with less butter."