To make croutons, place bread cubes on a lightly greased (use olive oil) baking sheet and bake at 350 degrees for 7 minutes; turn and bake 7 minutes longer, or until toasted. Cool and set aside. Store leftovers in a glass container. They can soften up if stored in plasticware.

In a large saucepan, sauté onions in 4 Tbls. butter until lightly browned, about 12 minutes. Stir in chicken broth 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 (1-1/4 cup). 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 4 oven proof bowls; sprinkle with reserved croutons and remaining cheese.

Broil 4 inches from the heat until cheese is melted and bubbly. Garnish with chives.