For soup, melt butter over medium heat in 6 qt. Dutch oven. Add onions and sugar; cook, stirring frequently, 15-18 minutes or until tender and golden. Stir in flour and 1/2 tsp. salt Gradually stir in broth. Bring to a boil over medium high heat, stirring constantly. Season to taste with salt and pepper. Reduce heat to low; cover and simmer 10 minutes.
For croutons, preheat oven to 400 degrees F. Place bread in baking pan; bake 5 minutes or until lightly toasted. Turn slices over; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is lightly browned and melted. Ladle soup into bowls and top each with crouton.
By Robin from Washington, IA
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