Creamy Swiss Onion Soup


 This recipe serves 4


  • 1/4 cup butter Butter, without salt
  • 3 cups quartered,thinly sliced onions Onions, raw
  • 5 1/2 cups water Water, municipal
  • 4 1/2 tsp chicken broth mix
  • 1/4 cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1 3/4 cups milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1 1/2 cups shredded Swiss or cheddar cheese, divided
  • salt and pepper to taste Peppers, sweet, red, cooked, boiled, drained, with salt
  • Buttered Croutons
  • 1 1/2 cups bread cubes Bread crumbs, dry, grated, plain
  • 3 Tbs melted butter Butter, without salt


Step 1

Melt butter in large saucepan and saute onions over medium heat about 10 mins. Stir in water and broth mix. Bring to boil. Cover and simmer 15 mins.

Step 2

Smoothly combine flour and milk. Add to saucepan and stir. Cook and stir over medium heat until mixture comes to a boil and thickens. Remove from heat.

Step 3

Add half of the cheese and stir until melted. Add salt and pepper to taste.

Step 4

Ladle into oven proof soup bowls, sprinkle with buttered croutons; then top with remaining cheese and broil until cheese melted

Step 5

Croutons: Toss bread cubes in melted butter. Bake in 350 oven for 5-7 mins, turn over and continue for another 5-7 mins longer.


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