Beef and Onion Soup with Cheesy Biscuit Croutons

Ingredients

• 1.8 cups beef broth (from 32-oz carton)
• 1 tablespoon brown sugar packed
• 1 lb ground beef 80% lean (at least )
• 1 oz onion soup mix (from 2-oz box)
• 3 tablespoons parmesan cheese grated
• 1 sprigs flat parsley italian (flat-leaf)
• 0.3 teaspoon pepper 
• 3 oz swiss cheese shredded finely
• 0.3 cup water 
• 3 cups water 
• 1 tablespoon worcestershire sauce 
• 1 cup frangelico 
• 1 cup frangelico 

Equipment

• bowl
• baking sheet
• sauce pan
• ladle
• oven

Directions

1. In 3-quart saucepan, cook beef, onion soup mix and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in remaining soup ingredients.
2. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 minutes.
3. Meanwhile, heat oven to 425F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, Parmesan cheese and 1/4 cup water until soft dough forms.
4. Place dough on work surface sprinkled with additional Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
5. On cookie sheet, press or roll dough into 12x6-inch rectangle, 1/4 inch thick.
6. Cut into 8 squares, but do not separate.
7. Bake 6 to 8 minutes or until golden brown.
8. Remove soup from heat; cover to keep warm.
9. Remove croutons from oven; sprinkle with Swiss cheese. Set oven control to broil.
10. Cut and separate croutons slightly. Broil with tops 4 to 6 inches from heat 2 to 3 minutes or until cheese is bubbly and slightly browned.
11. Ladle soup into 4 bowls; float 2 croutons in each bowl.
12. Garnish with parsley.