Swiss Cheese and Onion Soup |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 5 |
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from the Moosewood Cookbook Ingredients:
1 garlic clove, minced |
3 cups thinly-sliced onions |
5 tablespoons butter |
3 tablespoons flour |
2 cups water or 2 cups stock |
1 1/2 cups warmed milk |
1 1/2 cups grated swiss cheese |
3/4 teaspoon dry mustard |
1 tablespoon dry sherry (or more, to taste) |
1/2 teaspoon prepared horseradish |
1 1/2 teaspoons salt (more, to taste) |
black pepper |
1/2 teaspoon tamari |
3 drops tabasco sauce |
worcestershire sauce (optional) |
Directions:
1. Heat 2 tbs. butter in a saucepan. Add garlic, onion, mustard and salt. Saute until tender.
2. Add water. Cover and simmer over low heat.
3. In a separate saucepan, melt remaining 3 Tbs. butter. Whisk in 3 Tbs. flour and cook, whisking over low heat, one minute.
4. Add milk. Cook, whisking, until uniform and thick, 5-8 minutes.
5. Add horseradish, Sherry and cheese.
6. Add cheese sauce to onion and mix thoroughly. Add pepper, tamari, Tabasco and Worcestershire. Cook over low heat 8-10 minutes, stirring occasionally.
7. Salt and pepper to taste, then serve with some fresh grated cheese on top.
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