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(titles & ingredients)
Creamy Swiss Onion Soup
Ethnicity:Iron Range     Food Type:Soups
Preparation Time:n/a     Servings:n/a
Author: Terry Zabel   Email    
Ingredients:
  • 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.

  • Steps:
  • 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

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