This variation on the famous French Onion Soup is perfect for kiddos! Instead of a brothy soup full of onions that you can't hide, this soup is creamy, cheesy, and covered in toasted bread cubes with melted Swiss over all! Don't worry, those delicious caramelized onions are in there, but they are disguised as cheese and will never reveal themselves unless need be. This soup is just so delicious.....I can't wait for you to try it and tell me what you think!
Creamy Swiss Onion Soup
7 tablespoons butter, divided
1 1/2 cups gluten free bread cubes
2 large sweet Vidalia onions, quartered and thinly sliced
1 1/2 cups water
4 1/2 teaspoons chicken bouillon granules
1/4 cup white rice flour
1 3/4 cups milk
1 1/2 cups shredded Swiss cheese, divided
Pepper to taste
Melt 3 tablespoons butter; toss with bread cubes. Place bread on a lightly greased baking sheet and bake at 350°F for 7 minutes, then turn bread over. Bake an additional 7 minutes or until toasted. Meanwhile, in a large saucepan, sauté onions in 4 tablespoons butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Cover and simmer on low heat for 15 minutes. Combine flour and milk. Gradually pour into soup. Increase heat and bring to a boil, constantly stirring. Boil for a few minutes until thickened. Reduce heat to low and stir in 3/4 cup shredded Swiss cheese and pepper to taste. Ladle soup into four ovenproof bowls. Sprinkle with toasted bread cubes and remaining shredded cheese. Broil 4 inches from the heat until the cheese is melted and bubbly.
Gather your ingredients. You will need 2 large sweet onions, butter, gluten free bread, milk, chicken bouillon granules, Swiss cheese, and rice flour.
To prepare the toasted bread cubes, melt 3 tablespoons of butter and combine with 1 1/2 cups cut bread cubes. Place on a foil covered baking sheet and bake at 350°F for about 14 minutes, flipping the bread cubes over half way through baking.
Meanwhile, slice onion in quarters, then thinly slice.
In the remaining 4 tablespoons butter, sauté the onion slices for about 12 minutes or until lightly browned, stirring occasionally.
The onions will be nice and caramelized. OH YES. I could just eat these straight. But, although my kids don't think they like onions, they love these when disguised as cheese in this soup!
To the onions, add 1 1/2 cups water and 4 1/2 teaspoons chicken bouillon granules. Bring to a boil and cover and simmer for 15 minutes.
Combine the 1/4 cup white rice flour with 1 3/4 cups milk. Gradually pour into the soup and cook and stir until it thickens.
Add a handful of the shredded cheese leaving the rest for topping (about 3/4 cup) and stir until completely melted.
Ladle the soup into four ovenproof bowls. Top with the toasted bread cubes and sprinkle with the remaining shredded Swiss cheese.
Place the bowls of soup under your broiler for a few minutes, watching closely, until the cheese is melted and bubbly. Then dive in and enjoy every bite with the stringy melty cheese and crunchy bread cubes atop the most delicious cheese (shhh....onion) soup!
Recipe Source: Recipe adapted from a recipe in Quick Cooking magazine