Creamy Swiss Onion Soup


Course : Onions
Serves: 4
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Ingredients:


7 tablespoons butter or margarine -- divided

1 1/2 cups day-old bread cubes

3 large onions, quartered -- 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 shredded Swiss cheese -- divided

1 teaspoon pepper -- to taste

1 bunch fresh chives or parsley -- minced
 

Preparation / Directions:


Melt 3 tablespoons butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350F degrees for 7 minutes; turn and bake 7 minutes longer or until toasted. Meanwhile, in a large saucepan, saute the 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 inches from heat until cheese is melted and bubbly. Garnish with chives.

 

Nutritional Information:

438 Calories (kcal); 36g Total Fat; (72% calories from fat); 17g Protein; 13g Carbohydrate; 108mg Cholesterol; 789mg Sodium


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