Creamy Swiss Onion Soup Recipes

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CREAMY SWISS ONION SOUP



Creamy Swiss Onion Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts :

CREAMY SWISS ONION SOUP



Creamy Swiss Onion Soup image

Make and share this Creamy Swiss Onion Soup recipe from Food.com.

Provided by Redsie

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup butter
3 cups quartered thinly-sliced onions
1 1/2 cups water
4 1/2 teaspoons instant chicken broth
1/4 cup all-purpose flour
1 3/4 cups milk
1 1/2 cups shredded swiss cheese or 1 1/2 cups cheddar cheese, divided
buttered crouton
salt and pepper

Steps:

  • Melt butter in large saucepan; sauté onions over medium heat about 10 minutes. Stir in water and broth mix. Bring to boil. Cover and simmer 15 minutes.
  • Smoothly combine flour and milk. Add to saucepan.
  • Cook and stir over medium heat until mixture comes to a boil and thickens. Remove from heat. Add 3/4 cup of the Canadian Swiss cheese; stir until melted. Add salt and pepper to taste.
  • Ladle into 4 oven-proof soup bowls; sprinkle with Buttered Croutons. Top with remaining cheese.
  • Broil until cheese is melted. Serve.

CREAMY ONION SOUP



Creamy Onion Soup image

My husband works at a grain elevator and is outside in all kinds of weather. He appreciates having a big bowl of this soup waiting when he comes home.-Naomi Giddis, Two Buttes, Colorado

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 7

1 pound yellow onions (about 3 medium), sliced
2 tablespoons butter
4 cups chicken broth
Dash each pepper and dried thyme
1/4 teaspoon salt, optional
2 cups milk, divided
1/3 cup all-purpose flour

Steps:

  • In a 3-qt. saucepan over medium heat, saute onions in butter. Add broth, pepper, thyme and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add 1-2/3 cups milk. Stir flour into remaining milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 133 calories, Fat 5g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 162mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

CHEESY SWISS ONION SOUP



Cheesy Swiss Onion Soup image

I got this recipe from Quick Cooking Magazine a couple of years ago. This is delicious and pretty easy to make. Great for onion soup lovers and fancy dinners.

Provided by Nicole Brummett

Categories     Lunch/Snacks

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 10

7 tablespoons butter, divided
1 1/2 cups day-old bread, cubed
3 large onions, quartered & 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
fresh minced chives (optional) or fresh minced parsley (optional)

Steps:

  • 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, sauté 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 of 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 4 oven proof bowls; sprinkle with reserved croutons and remaining cheese.
  • Broil 4 inches from heat until cheese is melted and bubbly.
  • Garnish with chives.

Nutrition Facts : Calories 1049.5, Fat 72.8, SaturatedFat 45.3, Cholesterol 211.8, Sodium 1876.5, Carbohydrate 65.2, Fiber 5.1, Sugar 12.9, Protein 36.7

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