Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Original recipe comes from my dear friend Ruby. I only added a bit of Gravy Master for color. We all love this soup on a cold winter evening with a loaf of french bread and a salad on the side. I usually make this soup with 'Better than Bouillion' soup base; I have made it with beef, mushroom vegetable and combinations of two or three! It is always delicious. My favorite cheese is Jarlsburg Swiss for the topping.

Ingredients Nutrition


  1. Saute onions in melted butter until translucent and soft.
  2. Add flour and stir.
  3. Add white wine and cook for a couple of minutes.
  4. Add water and soup base.
  5. Simmer for about 1 hour.
  6. Add slice of bread to bowl and top with soup and 1 slice of cheese. Sprinkle with parmesan and broil until cheese is melted.