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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I got this recipe from Quick Cooking Magazine a couple of years ago. This is delicious and pretty easy to make. Great for onion soup lovers and fancy dinners. Ingredients:
7 tablespoons butter, divided |
1 1/2 cups day-old bread, cubed |
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 |
pepper |
fresh minced chives (optional) or fresh minced parsley (optional) |
Directions:
1. Melt 3 tablespoons of butter; toss with bread cubes.
2. Place on a lightly greased baking sheet.
3. Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted.
4. Meanwhile, in a large saucepan, sauté onions in remaining butter until lightly browned, about 12 minutes.
5. Stir in water and bouillon; bring to a boil.
6. Reduce heat; cover and simmer for 15 minutes.
7. Combine flour and 1/2 cup of milk until smooth; gradually stir into onion mixture.
8. Stir in remaining milk.
9. Bring to a boil; boil for 2 minutes, stirring until thickened.
10. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper.
11. Ladle into 4 oven proof bowls; sprinkle with reserved croutons and remaining cheese.
12. Broil 4 inches from heat until cheese is melted and bubbly.
13. Garnish with chives.
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