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Creamy Swiss Onion Soup

1/4-cup butter
3-cups quartered, thinly sliced onions
11/2-cups water
4 1/2-tsp chicken broth mix
1/4-cup all purpose flour
13/4-cups milk
1 1/2-cups shredded Swiss or cheddar cheese, divided
Buttered croutons
Salt and pepper

Melt butter in large saucepan; sauté onions over medium heat about 10 minutes
Stir in water and broth mix, bring to boil, cover and simmer 15 minutes
Smoothly combine flour and milk
Add to saucepan
Cook and stir over medium heat until mixture comes to a boil and thickens
Remove from heat
Add 3/4-cup of the Swiss cheese; stir until melted
Add salt and pepper to taste
Ladle into 4 oven-proof soup bowls; sprinkle with Buttered Croutons
Top with remaining cheese
Broil until cheese is melted

Buttered Croutons 

1 1/2-cups bread cubes
3-tbsp melted butter

Coat the bread cubes with the melted butter
Bake in 350 *F oven 5 to 7 minutes
Turn cubes over; bake 5 to 7 minutes longer. 

Makes about 1 cup