• 1/4 cup (50 mL) butter
• 3 cups (750 mL) quartered, thinly-sliced onions
• 1 1/2 cups (375 mL) water
• 4 1/2 tsp (25 mL) chicken broth mix
• 1/4 cup (50 mL) all purpose flour
• 1 3/4 cups (425 mL) milk
• 1 1/2 cups (375 mL) shredded Canadian Swiss or Canadian Cheddar cheese, divided
• Buttered croutons
• Salt and pepper

1. 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.
2. Cook and stir over medium heat until mixture comes to a boil and thickens. Remove from heat. Add 3/4 cup (175 mL) 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.
3. Buttered croutons:
4. Toss 1 1/2 cups (375 mL) bread cubes in 3 tbsp (45 mL) melted butter. Bake in 350 ºF (180 ºC) oven 5 to 7 minutes. Turn cubes over; bake 5 to 7 minutes longer. Makes about 1 cup (250 mL).

4 servings