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Chicken broth and Dijon mustard bring out the mellow, rich flavor of onions.
Heat oven to 400°F.
Melt 2 tablespoons butter in saucepan until sizzling; add onions and 1/2 teaspoon garlic. Cook over medium heat, stirring occasionally, 7-10 minutes or until onions are tender.
Add all remaining soup ingredients; continue cooking 12-15 minutes or until heated through.
Melt 1/4 cup butter in 13x9-inch baking pan in oven. Stir in 1 teaspoon basil and 1/2 teaspoon garlic. Add bread cubes; toss to coat. Bake, stirring occasionally, 10-15 minutes or until toasted.
Pour soup into oven-proof bowls; place 1 slice cheese in each bowl. Bake 8-12 minutes or until cheese is lightly browned. Serve with croutons.
Dietary Fiber: 2g
it was great - no thyme in my soup though, I'm not a thyme fan. a sprinkle of oregano is a good replacement - but it was fine without either.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1929
© 2015 Land O'Lakes, Inc.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words. More ...
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