Ingredients
3
tablespoons butter or margarine
1
cup 3/4-inch cubes day-old French bread (crusts removed)
1
teaspoon garlic powder
3
tablespoons butter or margarine
1
medium white onion, finely chopped (1/2 cup)
4
cups water
2
tablespoons chicken soup base (from 8-oz jar)
16
medium green onions, sliced (1 cup)
1/2
teaspoon pepper
4
tablespoons shredded Parmesan cheese
Preparation
Heat oven to 375°F. In 15x10x1-inch pan or cookie sheet with sides, melt 3 tablespoons butter in oven. Add bread cubes and garlic powder to butter; toss well to combine. Bake about 10 minutes, stirring occasionally, until bread cubes are crisp and brown.
Meanwhile, in 2-quart saucepan, melt 3 tablespoons butter over medium heat. Add white onion; cook over medium heat 5 to 7 minutes, stirring occasionally, until onion is translucent. Stir in water, soup base, green onions and pepper. Heat to boiling; reduce heat. Simmer uncovered 10 minutes. Stir before serving.
Top each serving with 1/4 cup croutons and 1 tablespoon cheese.
