Recipe: Swiss Onion Soup

SWISS ONION SOUP

"When diners at Schuler's in Marshall, Michigan, order the restaurant's version of classic French onion soup topped with Swiss cheese, they get it steaming hot in a pewter mug."

2 pounds onions, thinly sliced
2/3 cup butter, divided use
2 tablespoons finely chopped garlic
2 tablespoons dry mustard
2 to 3 teaspoons dried sage, crushed
1/4 cup dry sherry
6 cups chicken broth and/or beef broth
1/3 cup butter
2/3 cup all-purpose flour
1 cup heavy (whipping) cream
Salt and pepper
FOR SERVING:
Croutons
Swiss cheese slices
Grated Parmesan cheese

In a large Dutch oven, cook onions in the 1/3 cup butter till onions turn a dark golden brown.

Add garlic, mustard and sage. Stir in sherry. Add broth.

In a medium saucepan, melt the remaining 1/3 cup butter; stir in flour. Cook and stir the mixture till light brown.

Stir flour mixture into onion mixture. Stir in cream. Bring to boiling. Cook for 1 minute more. Season with salt and pepper.

Serve soup topped with croutons, Swiss cheese and Parmesan cheese.

Makes 8 to 10 servings
From: Carol, B, FL