Ingredients:
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
pepper
fresh minced chives (optional) or fresh minced parsley (optional)
Directions:
Melt 3 tablespoons of butter; toss with bread cubes.
Place on a lightly greased baking sheet.
Bake at 350F for 7 minutes; turn and bake 7 minutes longer or until toasted.
Meanwhile, in a large saucepan, saute 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.
Servings: 2-4
Time preparation: 20 min.
Time total: 65 min.