Onion soup with puffy cheese croutons
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Onion; thinly sliced |
| ¼ | cup | Butter; melted |
| 2 | tablespoons | Flour; all-purpose |
| ¼ | cup | Butter |
| 1 | tablespoon | Milk |
| 1 | cup | Cheese, Cheddar; shredded |
| 2 | cans | Broth, beef; (10-3/4 oz ea) |
| 1 | can | Broth, chicken; (10-3/4 oz) |
| 1 | can | Water; use broth can full |
| 2 | Egg whites | |
| French bread | ||
Directions
PUFFY CHEESE CROUTONS
Saute onion in butter until limp but not brown; blend in flour. Add broth and water; stir until smooth. Simmer about 30 minutes. Serve soup with Puffy Cheese Croutons.
Puffy Cheese Croutons: Melt butter in top of double boiler over hot, but not boiling, water or in a saucepan over very low heat. Add milk and cheese, stirring constantly until cheese is melted. Remove from heat.
Beat egg whites until stiff but not dry; gently fold into cheese mixture. Cut 30 bite-size cubes of French bread; dip into egg-cheese mixture. Bake on ungreased cookie sheets at 400 degrees for 10 to 15 minutes or until lighlty browned. Remove immediately. Yield: 30 croutons.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-27-94
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