Ingredients
| 1/4 cup | (60 ml) | butter |
| 3 cups | (750 ml) | quartered, thinly sliced onions |
| 1 1/2 cups | (375 ml) | water |
| 1 1/2 tbsp | (22 ml) | beef broth mix |
| 1/4 cup | (60 ml) | all-purpose flour |
| 1 3/4 cup | (430 ml) | milk |
| 3/4 cup | (175 ml) | grated Mozzarella cheese |
| 3/4 cup | (175 ml) | grated Swiss cheese |
| salt, to taste | ||
| pepper, to taste | ||
| 1 1/2 cup | (375 ml) | Butter Croutons |
Buttered Croutons
| 1 1/2 cup | (375 ml) | bread, cubed |
| 3 tbsp | (45 ml) | butter, melted |
Directions
- Melt butter in a large saucepan over medium heat. Add onions and cook, stirring regularly, until onions are transparent, about 10 minutes.
- Add water and broth mix. Bring to a boil; cover and simmer for 15 minutes.
- Whisk the flour into the milk. Add to saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove from heat.
- Toss together the Canadian Mozzarella and Swiss cheeses. Add half of the cheese mixture to the soup and stir until melted. Add salt and pepper to taste.
- Ladle soup into 4 oven-proof soup bowls. Sprinkle with butter croutons and top with remanining cheese. Broil until cheese is melted. Serve.
Butter Croutons
- While onions are cooking or the broth is simmering, it's a good time to make the croutons.
- Preheat oven to 350 F (180 C).
- Toss cubed break in the melted butter. Spread evenly on a baking sheet and put in oven. Bake for 5-7 minutes, flip and bake for another 5-7 minutes.