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1. Cook the garlic in a small skillet over medium heat until golden.
2. Set aside.
3. In another skillet, cook the sliced onions in butter over medium-low heat, until the onions caramelize.
4. Set aside.
5. In a 2 quart saucepan, combine the chicken and beef broth.
6. Add the cooked garlic, pepper and the sautéed onions.
7. Bring the mixture to a boil, reduce the heat, and simmer for 15 minutes on low.
8. Add the gravy mix and simmer for another 10 minutes.
9. Turn the broiler to on.
10. Divide the soup into 4 oven safe soup bowls.
11. Place several croutons on the top of each bowl followed by 2 slices of cheese on top.
12. Place the soup bowls on a cookie sheet and place under the broiler.
13. Broil until the cheese is golden brown and bubbling.
14. Cool slightly before serving.
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