Swiss Onion Soup

Ingredients

• 3 cups thinly sliced onions
• 1 garlic clove, minced
• 3/4 teaspoon dry mustard
• 1 1/2 teaspoons salt
• 5 tablespoons unsalted butter
• 2 cups chicken stock
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk, scalded
• 1/2 teaspoon prepared horseradish
• 1 tablespoon dry sherry
• 1 1/2 cups gruyere cheese, grated
• 1/2 teaspoon fresh ground white pepper
• 1/2 teaspoon soy sauce
• 3 drops Tabasco sauce
• 1/4 teaspoon worcestershire sauce

Directions

1. 1

   In a kettle cook the onion and the garlic with the mustard and the salt in 2 tablespoons of the butter over moderate heat, stirring, for 10-12 minutes, or until the onion is softened.

2. 2

   Add the chicken stock and simmer the mixture, covered, for 20 minutes.

3. 3

   In a separate saucepan melt the remaining 3 tablespoons of butter over moderate heat, add the flour, and cook the roux, whisking, for 3 minutes. Remove the pan from the heat, whisk in the scalded milk, and simmer the mixture, whisking, for 7 minutes. Add the horseradish, the Sherry, and the Gruyere and combine the mixture well.

4. 4

   Add the cheese mixture to the onion/chicken stock kettle, stir in the pepper, soy sauce, Tabasco, and the Worcestershire sauce, and simmer the soup, stirring for 10 minutes.