Ingredients
7 tablespoons butter, divided1-1/2 cups cubed day-old bread3 large onions, quartered and thinly sliced1-1/2 cups water4-1/2 teaspoons chicken bouillon granules1/4 cup all-purpose flour1-3/4 cups milk, divided1-1/2 cups shredded Swiss cheese, dividedPepper to tasteFresh minced chives or parsley
Preparation
Melt 3 tablespoons of butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350° 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 ovenproof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Garnish with chives.
