1 1/2 cups day-old bread crumbs
3 large onions – quartered and thinly sliced
1 1/2 cup water
4 1/2 teaspoons chicken bouillon granules
1/4 cup flour
1 3/4 cup milk
1 1/2 cup shredded swiss cheese
Chives or parsley
Stir bouillon in water; bring to a boil – reduce heat and simmer for 15 minutes.
Combine flour and 1/2 cup milk until smooth. Gradually stir into onion mixture, stir in remaining milk. Bring to a boil, simmer until thick then reduce heat.
Melt 3 tablespoons butter, toss with bread crumbs. Bake for 7 minutes at 350 degrees, turn and bake 7 more minutes.
Heat to low and stir in 3/4 cup cheese and pepper.
Ladle into oven-proof bowls, put croutons on top and broil for 4 minutes.