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1/4 cup butter
3 cups thinly sliced onions
1-1/2 cups water
4-1/2 tsp chicken bouillon
1/4 cup flour
1-3/4 cups milk
1-1/2 cups shredded Swiss cheese, divided
salt & pepper to taste
Melt butter in large saucepan; saute onions over medium heat until soft. Stir in water and bouillon, bring to a boil. Lower heat, and cover and simmer for 15 minutes.
Whisk together flour and milk, and add to the saucepan. Cook over medium heat until mixture comes to a boil and thickens, stirring constantly. Remove from heat. Add 3/4 cup of the cheese; stir until melted. Add salt and pepper to taste.
Ladle soup into 4 oven-proof bowls; sprinkle with buttered croutons and top with remaining cheese. Broil until cheese is melted.