I’m back! After moving not once, but twice in the past year, I am happy to say we are home sweet home in Michigan. We are not completely settled yet, but we are getting there.
While organizing my cookbooks and going through some new acquisitions, I came across a swiss cheese and onion soup. Since I love french onion soup, there was really nothing to doubt in the ingredient list. I’m currently on my second batch. If your weather is anything like it is here (snowing…cold…), a bowl of warm, rich, smooth soup is the perfect thing.
I’ve also decided in terms of savory recipes, there is nothing better than the scent of onions sauteing in butter. It fills the entire house with an aroma letting you know something good is coming. I was shocked at just how good that something was.
The cheese melts velvety smooth and weaves in with the onions perfectly. The mix of sherry, tamari and worcestershire sauce brings it all together.
Swiss and Onion Soup
Adapted from the recipe Swiss Cheese and Onion Soup from the Moosewood Cookbook by Mollie Katzen
- 1 clove garlic, minced
- 3 cups thinly sliced sweet onion
- 3/4 teaspoon dry mustard
- 1 1/2 teaspoons salt
- 5 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups chicken stock or broth
- 1 1/2 cups milk
- 3/4 cup grated swiss cheese
- 3/4 cup grated fontina cheese
- black pepper
- 1/2 teaspoon tamari
- 1/4 teaspoon worcestershire sauce
- few drops hot sauce
Heat two tablespoons of the butter in a saucepan. Add garlic, onion, mustard and salt. Saute until tender. Add stock or broth. Cover and simmer over low heat.
Meanwhile, in a separate saucepan melt remaining 3 tablespoons of butter. Add in the flour and cook, whisking over low heat for one minute. Reduce heat and add milk. Cook, whisking until thick and rich-looking, five to eight minutes. Add sherry and cheeses and stir to combine until smooth.
Add cheese sauce to onions and mix thoroughly. Add pepper, tamari, hot sauce and worcestershire sauce. Cook over low heat for 8 to 10 minutes, stirring occasionally. Salt and pepper to taste. Ladle into bowls and serve.
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