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Submitted by: Shirley Howie from Foxboro, MA
Originally shared on the web 10/28/2019

1/4 c. butter
3 c. onions, quartered and thinly sliced
1-1/2 c. water
4-1/2 t. chicken bouillon granules
1/4 c. all-purpose flour
1-3/4 c. milk, divided
1-1/2 c. shredded Swiss cheese, divided
salt and pepper to taste
Garnish: croutons

Melt butter in a large saucepan over medium heat. Add onions and sauté for about 10 minutes, until golden and caramelized. Stir in water and bouillon granules; bring to a boil. Reduce heat to medium-low; cover and simmer for 15 minutes. Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture. Add remaining milk. Cook and stir over medium heat until mixture comes to a boil and thickens. Remove from heat. Add 3/4 cup cheese; stir until melted. Season with salt and pepper. Ladle soup into 4 oven-proof soup bowls; top with croutons and remaining cheese. Broil 4 inches from heat, or until cheese is melted and bubbly. Makes 4 servings.