"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Creamy Swiss Onion Soup Recipe

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This recipe for Creamy Swiss Onion Soup, by , is from The Kauffman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Stoltzfus
Added: Sunday, January 21, 2007


7 tbsp. butter divided
1 1/2 c. day old bread cubes
3 large onions - quartered & sliced
1 1/2 c. water
4 1/2 tsp. chicken bouillon granules
1/4 c. flour
1 3/4 c. milk
1 1/2 (6 oz.) shredded swiss cheese
pepper to taste

1. Melt 3 tbsp. butter and toss with bread cubes. Place coated cubes on a greased cookie sheet and bake at 350║ 7 minutes. Turn and bake an additional 7 minutes until lightly toasted.

2. In a large saucepan sautÚ onions in 4 tbsp. of butter until lightly browned (aprox. 12 minutes)

3. Mix together water and chicken bouillon and bring to a boil. Reduce heat, cover and let simmer 15 minutes.

4. Mix together flour and 1/2 c. milk until smooth. Gradually stir into onion mixture. Stir in remaining milk. Bring to a boil and boil for 2 minutes stirring until thickened.

5. Reduce heat to low and stir in 3/4 c. of swiss cheese and pepper. Pour into 4 ovenproof bowls and sprinkle with croutons and remaining swiss cheese.

6. Broil 4" from heat until cheese is melted and bubbly.

Number Of Servings:
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