Creamy Swiss Onion Soup

• 7 Tbsp. butter or margarine, divided
• 1-1/2 c. day old bread cubes
• 3 large onions, quartered and thinly sliced
• 1-1/2 c. water
• 4-1/2 tsp. chicken bouillon granules
• 1/4 c. all purpose flour
• 1-3/4 c. milk, divided
• 1-1/2 c. (6-oz) shredded Swiss Cheese, divided
• Pepper to taste
• Fresh minced chives or parsley

1. Melt 3 tablespoons of butter; toss with bread cubes.
2. Place on a lightly greased baking sheet.
3. Bake at 350u0b0 for 7 minutes; turn and bake 7 minutes longer or until toasted.
4. Meanwhile, in a large saucepan, saute onions in remaining butter until lightly browned, about 12 minutes.
5. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
6. Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture.
7. Stir in remaining milk.
8. Bring to a boil; boil for 2 minutes, stirring until thickened.
9. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper.
10. Ladle into four oven proof bowls.
11. Sprinkle with reserved croutons and remaining cheese.
12. Broil 4 inches from the heat until cheese is melted and bubbly.
13. Garnish with chives. Serves 4.

butter, bread cubes, onions, water, chicken bouillon granules, flour, milk, swiss cheese, pepper, chives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=34908 (may not work)