Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

The light chicken broth and Dijon mustard bring out the mellow, rich flavor of onions. Land-o-Lakes Cookbook.

Ingredients Nutrition

Directions

  1. heat oven to 400 *F.
  2. in a 3qt saucepan melt 2 tablespoons butter, add onion and 1/2 teaspoon garlic. cook over medium heat, stirring often, until onions are tender.
  3. add remaining soup ingredients, continue cooking until heated through.
  4. meanwhile in 13x9 baking pan, melt 1/4 cup butter in oven. stir in basil and 1/2 teaspoon garlic.
  5. add bread cubes, toss to coat. bake 10 to 15 minutes, stirring often until toasted.
  6. pour soup in oven proof bowls, place 1 cheese slice in each bowl. bake 7 to 10 minutes or until cheese is lightly browned.
  7. serve with rye croutons.