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1. Cook the onions with butter for 20 minutes in a saucepan over low heat, occasionally stirring.
2. Add the next 6 ingredients, increase the heat to hot and bring to a boil.
3. Reduce the heat and simmer for 5 minutes, covered.
4. Divide the soup evenly between 4 oven proof bowls.
5. Top with the croutons and cheese.
6. Broil until the cheese is brown and melted.
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