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Creamy Swiss Onion Soup

Total Time

Prep: 40 min. Broil: 5 min.


4 servings

It was a cool spring day when I came up with this sweet and creamy variation of traditional baked French onion soup. I top individual bowls with toasty buttered croutons and a sprinkling of Swiss cheese, then pop them under the broiler. The rich results are delightful! - I. MacKay Starr, North Saanich, British Columbia
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  • 7 tablespoons butter, divided
  • 1-1/2 cups cubed day-old bread
  • 3 large onions, quartered and thinly sliced
  • 1-1/2 cups water
  • 4-1/2 teaspoons chicken bouillon granules
  • 1/4 cup all-purpose flour
  • 1-3/4 cups milk, divided
  • 1-1/2 cups shredded Swiss cheese, divided
  • Pepper to taste
  • Fresh minced chives or parsley


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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