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Swiss Cheese and Onion Soup
1 clove garlic, minced
3 cups onion, finely sliced
5 tablespoons butter
3 tablespoons flour
2 cups water, or stock
1 1/2 cups milk, warmed
1 1/2 cups Swiss cheese, grated
3/4 teaspoon dry mustard
1 tablespoon dry sherry, (or more to taste)
1/2 teaspoon prepared horseradish
1 1/2 teaspoons salt, (more, to taste)
black pepper
1/2 teaspoon tamari soy sauce
few drops Tabasco sauce
dash Worcestershire sauce, optional
Heat 2 tbs. butter in a saucepan. Add garlic, onion, mustard and
salt. Saute 9 until tender. Add water. Cover and simmer over
low heat.
In a separate saucepan, melt remaining 3 tbs. butter. Whisk in 3
tbs. flour and cook, whisking over low heat, one minute. Slip a
waffle (heat absorber) under the pan. Add milk. Cook, whisking,
until uniform and thick, 5-8 minutes. Add horseradish, sherry,
and cheese.
Add cheese sauce to onions and mix thoroughly. Add pepper, tamari,
Tabasco and Worcestershire. Cook over low heat 8-10 minutes,
stirring occasionally. Correct seasonings and serve.
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Cheese Onion