- 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
How to Make It
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.