- 3 tablespoons butter
- 2 pounds spring onions, bulbs sliced
- 1 1/2 pounds sweet onions, sliced
- 3 cloves garlic, chopped
- 2 tablespoons vegetable bouillon base
- 4 cups toasted pumpernicklet bread cubes
- 3/4 cup shredded white cheddar
Melt butter in pot over medium; cook onions and garlic, 25 minutes. Add bouillon and 6 cups water; boil. Place 6 oven-safe bowls on baking sheet; add soup, bread and cheese; broil until golden.