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Program Description
Description
Welcome to Marlene at Home! Come on in for a weekly visit and make yourself comfy without wearing masks or observing social distancing. Just know you are warmly welcomed as we share this time together and talk about being at home on a variety of topics, from decorating to simple recipes, things we enjoy collecting, music, our porches, and more.
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Marlene's Adapted Creamy Swiss Onion Soup (Serves Four, **I triple recipe)
Ingredients
- 7 tablespoons butter, divided (** I usually skip these first two ingredients and buy ready-made croutons, I like Caesar flavored ones, but freshly made pumpernickel bread ones are delicious.)
- 1-1/2 cups cubed day-old bread (** See note above)
- 3 large onions, quartered and thinly sliced
- 1-1/2 cups water
- 4-1/2 teaspoons chicken bouillon granules
- 1/4 cup all-purpose flour
- 1-3/4 cups milk, divided
- 1-1/2 cups (6 ounces) shredded Swiss cheese, divided
- Pepper to taste
- Fresh minced chives or parsley (I haven't done this, but it sounds wonderful!)
Directions
1. Melt 3 tablespoons of butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted. (**I usually skip this step and buy ready-made croutons, I like Caesar flavored ones, but freshly made pumpernickel bread ones are delicious.)
2. Meanwhile, in a large saucepan, saute onions in remaining butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
3. Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture. Stir in remaining milk. Bring to a boil; boil for 2 minutes, stirring until thickened. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper.
4. Ladle into four ovenproof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Garnish with chives. Yield: 4 servings.