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    Swiss Onion Garlic Red Pepper Soup


    Source of Recipe


    My own invention, based on a recipe posted by Nicole Brummett on Food.Com (the original was posted way back in 2001)

    Recipe Introduction


    This is inspired by a soup I tasted at the Paper Moon Diner in Baltimore, MD. Do not be afraid to use the required amount of garlic--the way it is cooked reduces the "effect" of the garlic and gives the soup texture (jarred garlic works fine too).

    Recipe Link: http://www.food.com/recipe/creamy-swiss-onion-soup-13454

    List of Ingredients




    4 tablespoons butter
    3 large onions, quartered and thinly sliced
    1-1/2 cups water
    4-1/2 teaspoons chicken bouillon granules
    1/4 cup all-purpose flour
    1-3/4 cup milk
    1 cup shredded swiss cheese
    15 cloves garlic, finely chopped but not pressed or pureed
    1 roasted red pepper, finely chopped but not pureed
    freshly chopped green onions (incl. greens) for garnish

    Recipe



    1. Saute onions in butter in a large saucepan until lightly browned, approx. 12 minutes.
    2. Stir in water and bouillon, and bring to a boil.
    3. Reduce heat, cover, and simmer for 15 minutes.
    4. Combine flour and 1/2 cup of the milk until smooth, then gradually stir into the onion mixture.
    5. Stir in remaining milk.
    6. Bring to a boil again, and boil for two minutes, stirring until thickened.
    7. Reduce heat to low and stir in remaining ingredients (except green onions). Cook for 5 minutes.
    8. Pour into bowls and garnish with green onions.

    Makes 2 to 4 servings.

 

 

 

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