By popular request here is the recipe for the Swiss Onion Soup that was served at Gill’s Pier during the Spring trail event, Sip & Savor. Enjoy!
SWISS ONION SOUP
Yield 5 Cups
Ingredients
2 Cups Water
5 Tblsp Butter
1 Tsp Garlic Puree
3 Cups Onion – thinly sliced
¾ Tsp Dry Mustard
½ Tsp Salt
3 Tblsp Flour
1 ½ Cups Milk – Scalded
1 ½ Cups Swiss Cheese – Shredded
½ Tsp Horseradish
1 Tblsp Dry Sherry
½ Tsp Black Pepper – Ground
½ Tsp Soy Sauce
3 Drops Tabasco Sauce
2 Shakes Worcestershire Sauce
Preparation
In a saucepan, combine water, 2 Tblsp Butter, garlic puree, onion slices, mustard and salt; cover and simmer over low heat until onions are tender, about 20 minutes. Scald milk. In a separate saucepan, make a roux by melting remaining 3 Tblsp butter and stirring in flour, cooking while stirring over low heat for 5 minutes. Add scalded milk to roux, mixing well to make a medium thick cream sauce. Then slowly add shredded cheese to sauce, mixing until melted. Add horseradish and sherry to cheese sauce and combine the cheese sauce with contents of saucepan containing onions, mixing thoroughly. Mix in pepper, soy, Tabasco, and Worcestershire sauces.
Hints
Scalded milk must be hot when added to the roux, to make cream sauce thicken quickly.
This soup may be stored frozen and sealed for 2-3 months.