Huguenot Onion Soup

Oxmoor House
3 quarts


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2 pounds onions, sliced
1/4 cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1 quart water
12 beef-flavored bouillon cubes
1 quart milk
3 cups (12 ounces) shredded Swiss cheese, divided


Sauté onion in butter in a large Dutch oven 25 minutes or until tender. Stir in flour and salt. Add water and bouillon cubes, stirring well. Bring mixture to a boil. Reduce heat; cover and simmer 30 to 40 minutes. Gradually add 1 quart milk, stirring well. Heat thoroughly (do not boil).

Place soup in ovenproof bowls. Top each with 1 croûte and 1/4 cup cheese. Bake at 325° for 5 minutes or until cheese melts. Serve immediately.

Created date

February 2010