Creamy French Onion Soup
Prep Time
30 minutes
Cook Time
40 minutes
4 servings


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


  1. Melt butter in a large saucepan over medium heat. Add onions and cook, stirring regularly, until onions are transparent, about 10 minutes.
  2. Add water and broth mix. Bring to a boil; cover and simmer for 15 minutes.
  3. Whisk the flour into the milk. Add to saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove from heat.
  4. 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.
  5. 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
  1. While onions are cooking or the broth is simmering, it's a good time to make the croutons.
  2. Preheat oven to 350 F (180 C).
  3. 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.