Serves: 4
Total Calories: 683
1. To prepare the croutons, butter the bread on both sides and fry in a hot skillet 1 to 2 minutes per side until crisp and toasted, or alternatively, toast under an oven broiler until crisp and brown, about 1 minute per side. Set aside.
2. In a large saucepan, heat the oil over medium-low heat and cook the onion, covered, stirring frequently, until limp and tender, but not browned, about 10 minutes. Add the chicken broth and bouillon. Bring to a boil, then reduce heat to low and simmer the soup, covered, 10 minutes.
3. To serve, ladle the soup into 4 soup bowls. Sprinkle with cheese. Put 1 crouton on top of each serving. Garnish with cilantro, if desired. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Onion and Cheese Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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