Onion soup with puffy cheese croutons
- Main Ingredient: Cheese and eggs Onions
- Course: Various soups and stews
- Yield:
Onion soup with puffy cheese croutons ingredients
- 4 c onions, thinly sliced
- 1⁄4 c butter, melted
- 2 T flour, all-purpose
- 2 cn Broth, beef, (10-¾ oz ea)
- 1 cn Broth, chicken, (10-¾ oz)
- 1 cn Water, use broth can full
- PUFFY CHEESE CROUTONS
- 1⁄4 c butter
- 1 T Milk
- 1 c Cheese, cheddar, shredded
- 2 Egg whites
- French bread
Cooking Onion soup with puffy cheese croutons
1. Sautei onion in butter until limp but not brown; blend in flour.
2. Add broth and water; stir until smooth.
3. Simmeri about 30 minutes.
4. Serve soup with puffy cheese croutons.
5. puffy cheese croutons: melt butter in top of double boiler over hot, but not boiling, water or in a saucepan over very low heat.
6. Add milk and cheese, stirring constantly until cheese is melted.
7. Remove from heat.
8. beat egg whites until stiff but not dry; gently fold into cheese mixture.
9. Cut 30 bite-size cubes of french bread; dip into egg-cheese mixture.
10. Bakei on ungreased cookie sheets at 400 °F for 10 to 15 minutes or until lightly browned.
11. Remove immediately.
12. Yield: 30 croutons.
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