3 qts. chicken stock
3 lg. onions
1 1/4 lb. grated Swiss cheese
2 oz. oil
8 bouillon (chicken) cubes
2 cloves of garlic, minced
2 tbsp. caraway seed, ground
1 bay leaf
1/2 lb. butter
1 1/4 c. flour
Salt to taste
Pepper to taste

Make chicken stock from back bones, neck bones, etc. with onion scraps, celery and carrot. Strain. Bring stock to boil with bay leaf.

In saute pan or soup pot, sweeten onion with oil until translucent; add garlic and caraway seed. Add to chicken stock. Bring back to boiling. Add bouillon cubes; salt and pepper to taste. Let simmer on low heat in separate pot or pan. Melt butter, stir in flour, let simmer 1 to 2 minutes while stirring. Bring soup back to boil. Whisk in flour mixture. Let boil. Whisk in cheese and serve.