Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Onion; thinly sliced 2 cn Broth, beef; (10-3/4 oz ea)
1/4 c Butter; melted 1 cn Broth, chicken; (10-3/4 oz)
2 tb Flour; all-purpose 1 cn Water; use broth can full

-------------------PUFFY CHEESE CROUTONS------------------------
1/4 c Butter 2 Egg whites
1 tb Milk French bread
1 c Cheese, Cheddar; shredded

Saute onion in butter until limp but not brown; blend in flour. Add
broth and water; stir until smooth. Simmer about 30 minutes. Serve
soup with Puffy Cheese Croutons.

Puffy Cheese Croutons: Melt butter in top of double boiler over hot,
but not boiling, water or in a saucepan over very low heat. Add milk
and cheese, stirring constantly until cheese is melted. Remove from
heat.

Beat egg whites until stiff but not dry; gently fold into cheese
mixture. Cut 30 bite-size cubes of French bread; dip into egg-cheese
mixture. Bake on ungreased cookie sheets at 400 degrees for 10 to 15
minutes or until lighlty browned. Remove immediately. Yield: 30
croutons.

SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-27-94

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