Huguenot Onion Soup

1. 1

   Saute onion in butter in a large Dutch oven 25 minutes or until tender. Stir in flour and salt. Add water and bouillon cubes, stirring well. Bring mixture to a boil. Reduce heat; cover and simmer 30 to 40 minutes. Gradually add 1 quart milk, stirring well. Heat thoroughly (do not boil).

2. 2

   Place soup in ovenproof bowls. Top each with 1 croute and 1/4 cup cheese. Bake at 325u00b0 for 5 minutes or until cheese melts. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.