Swiss Onion Soup
If you like French Onion soup and Swiss cheese, you will love this soup!
Ingredients
- 1-1/2 c. day-old bread cubes
- 4 Tbls. butter
- 3 med-large yellow, quartered & sliced thin
- 14 oz. can chicken broth
- 1 t. chicken bouillon
- 1/4 c. unbleached all-purpose white flour
- 1-3/4 c. milk (divided)
- 1-1/2 c. shredded Swiss cheese (divided)
- pepper to taste
Garnish
- fresh minced chives
Instructions
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.
NOTE: Serves 4.