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Not-At-All-Classic Onion Soup

 

21

Yield

4

servings

Prep

15

min

Cook

40

min

Ready

45

min

Trans-fat Free
 

Ingredients

5 tablespoons butter, unsalted
divided
3 cups onions
thinly sliced
2 large garlic cloves
minced
*
¾ teaspoon dry mustard
½ teaspoon salt
or to taste
1 ½ cups chicken broth
½ cup white wine
dry
*
3 tablespoons all-purpose flour
1 ½ cups milk
warmed
1 ½ cups emmentaler cheese
grated
*
2 tablespoons kirsch (cherry brandy)
*
½ teaspoon horseradish
prepared
1 x salt
to taste
*
1 x black pepper
ground, to taste
*
1 grate nutmeg
up to 2
*

Directions

Heat 2 tablespoons butter in a medium saucepan.

Add the onions, garlic, mustard and salt.

Cook over low heat until the onions are translucent, about 15 to 20 minutes; don't let them or the garlic brown.

This soup isn't supposed to taste 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 tablespoons butter.

Whisk in the flour all at once and cook it for 1 minute, whisking constantly.

Then turn the heat way, 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 the soup over low heat for 10 minutes.

Stir it often. Then serve it.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 293g (10.3 oz)
Amount per Serving
Calories 26160% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 468mg 20%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 14g
Vitamin A 12% Vitamin C 12%
Calcium 14% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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