Ingredients
Scale
- 2 Tbsp. unsalted butter
- 3 large Vidalia onions, chopped
- 2 Tbsp. all-purpose flour
- 5 cups chicken stock
- 1 1/2 tsp. sea salt
- 1 cup half & half
- 1 cup shredded Swiss cheese, plus more for topping
- 1/4 cup shredded cheddar cheese
- 1/4 cup grated fresh Parmesan cheese
- 1 1/2 tsp. freshly ground black pepper
- 1 small baguette, thinly sliced and toasted
Instructions
- In a medium-sized saucepan, melt the butter over medium-low heat and add the onions.
- Sauté, stirring often with a wooden spoon until golden brown, about 25-30 minutes.
- Add the flour and continue stirring until thickened, about 4-5 minutes.
- Add the stock and bring to a boil, then decrease the heat to medium.
- Add salt and let simmer until the mixture coats the back of a spoon, about 25-30 minutes.
- Increase heat to high and stir in half & half, cooking until the mixture is thick and creamy, about 5-7 minutes.
- Remove from the heat and add the Swiss, cheddar, Parmesan and black pepper.
- Whisk until the cheeses are completely melted.
- Ladle soup into bowl and top with a crouton or two.
- Shred Swiss cheese over top and broil on high until browned and bubbly or use a blowtorch for the same effect.
- Enjoy!