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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This recipe is an interesting take on a heartwarming classic. From Gourmet magazine's March 1986 issue. 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. 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. Add the chicken stock and simmer the mixture, covered, for 20 minutes.
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. 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.
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