Creamy Swiss Onion Soup - cooking recipe

Ingredients

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

Preparation

Melt 3 tablespoons of butter; toss with bread cubes.
Place on a lightly greased baking sheet.
Bake at 350\u00b0 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 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 four oven proof bowls.
Sprinkle with reserved croutons and remaining cheese.
Broil 4 inches from the heat until cheese is melted and bubbly.
Garnish with chives. Serves 4.