Ethnicity:Iron Range Food Type:Soups Preparation Time:n/a Servings:n/a Author: Terry Zabel EmailIngredients:
7 TBSP Butter, divided
1 1/2C day old bread cubes (substitute toasted garlic bread slices)
3 large onions quartered, thinly sliced
4 1/2 tsp Chicken boullion granuels
1/4C all purpose flour
1 3/4 C milk, divided
1 1/2C (6 oz) shredded Swiss Cheese
1 1/2C water.
Melt 3 TBSP butter, toss with bread cubes. Place on lightly greased baking sheet. Bake 350 for 7 minutes, turn and bake 7 minutes longer or until toasted.
In large pan saute onions in remaining butter. Stir in water and bullion, bring to a boil. Reduce heat, cover and simmer 15 minutes.
Combine flour and 1/2C milk until smooth, gradually stir into onion mix. Stir in remaining milk. Bring to boil for 2 minutes. Stir until thick. Reduce heat to low stir in 3/4C Swiss cheese, salt and pepper to taste. Ladle into 4 oven safe bowls, sprinkle with croutons (garlic bread slices) and remaining cheese. Broil 4 minutes or until cheese is melted and bubbly