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| 4 Tasse | Onion Thinly Sliced |
| 1/4 Tasse | Butter melted |
| 2 Esslöffel | all-purpose flour |
| 1 Dose | Broth, chicken; (10-3/4 oz) |
| 1 Dose | Water; use broth can full |
| 1/4 Tasse | butter |
| 1 Esslöffel | milk |
| 1 Tasse | Cheese, Cheddar; shredded |
| 2 | egg whites |
| | French bread |
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2 cn Broth, beef; (10-3/4 oz ea)
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 lightly browned. Remove immediately. Yield: 30 croutons.
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