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.
- 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
- fresh minced chives (optional) or fresh minced parsley (optional)
- Melt 3 tablespoons of butter; toss with bread cubes.
- Place on a lightly greased baking sheet.
- Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted.
- Meanwhile, in a large saucepan, sauté onions in remaining butter until lightly browned, about 12 minutes.
- Stir in water and bouillon; bring to a boil.
- Reduce heat; cover and simmer for 15 minutes.
- Combine flour and 1/2 cup of milk until smooth; gradually stir into onion mixture.
- Stir in remaining milk.
- Bring to a boil; boil for 2 minutes, stirring until thickened.
- Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper.
- Ladle into 4 oven proof bowls; sprinkle with reserved croutons and remaining cheese.
- Broil 4 inches from heat until cheese is melted and bubbly.
- Garnish with chives.