Not-at-all-classic onion soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Butter |
| 3 | cups | Onion(s), thinly sliced |
| 2 | larges | Garlic clove(s), minced |
| ¾ | teaspoon | Dry mustard |
| ½ | teaspoon | Salt or to taste |
| 1½ | cup | Chicken stock |
| ½ | cup | Dry white wine |
| 3 | tablespoons | All-purpose flour |
| 1½ | cup | Milk, warmed |
| 1½ | cup | Grated Emmenthaler cheese |
| 2 | tablespoons | Kirsch |
| ½ | teaspoon | Prepared white horseradish |
| Salt and pepper to taste | ||
| Grated nutmeg | ||
Directions
Heat 2 tbs. of the butter in a medium saucepan. Add onions, garlic, mustard and salt. Cook over low heat until the onions are translucent, about 15-20 minutes; don't let the onions or garlic brown.
Add the chicken stock and wine. cover the pan and let it simmer over low heat.
Meanwhile, in another medium saucepan, over medium heat, melt the remaining 3 tbs. of butter. Whisk in the flour all at once and cook it for 1 minute. whisking constantly. Turn the heat way down and whisk in the milk. Cook this mixture, whisking constantly, until. it makes a smooth, thick sauce. Add the cheese, kirsch and horseradish and whisk until combined.
Now you have a cheese sauce. Add it to the onions and mix thoroughly.
Add salt and pepper to taste, grate in a little nutmeg and cook over low heat for 10 minutes, stirring often. Serve at once.
Beat This! by Ann Hodgman ISBN 1-881527-21-2 pg 141-142 Submitted By DIANE LAZARUS On 03-20-95