Swiss Onion Soup

From the Kitchen of: Cathy Smith '74
Category: Appetizers


2 cups thinly sliced onions
1/2 cup butter
1/2 cup flour
2 cups chicken broth
2 cups milk or half & half
2 cup Swiss cheese, grated
Salt & pepper to taste


In a kettle, saute onions in butter over low heat until tender, not browned. Blend in flour, gradually add broth and milk or half & half. Cook over medium heat until bubbly. Reduce heat and add grated cheese, stirring until melted. Do not boil. Add salt and pepper to taste. Serves 6. 

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