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Schuler’s Classic Swiss Onion Soup




Source of Recipe


Schuler's Restaurant & Pub


Recipe Introduction


Schuler’s hearty Swiss onion soup has been a standard on Schuler’s menu for nearly 30 years.

On one of Hans’ trips to Detroit, he visited former Jim’s Garage where he got a taste of a thick onion soup, unlike the traditional French onion soup which is a thin broth, and thought this is a keeper. He went back to Marshall, and Schuler’s version of the now famous Swiss onion soup was created.

Initially, the soup was topped off with dark German beer, which imparts a wonderful robust flavor. We found that more beer was going into the cooks than into the soup, and therefore, it was quickly eliminated. When served, this great soup with a light field green salad tossed with a light balsamic vinaigrette dressing and a loaf of multigrain bread, provides for a luncheon fit for a king or queen.

The beauty of this soup is that it can be prepared ahead of time, refrigerated, and kept for a couple of days.




List of Ingredients




1/2 cup butter
2 pounds onions, thinly sliced
1 1/2 teaspoons Hungarian paprika
6 cups beef stock or low sodium canned beef broth
1/2 cup vegetable oil
1/2 cup flour
3/4 teaspoon celery salt
Salt and pepper to taste
8 ounces dark beer
12 slices French bread
12 slices Swiss Gruyere cheese




Recipe



Cook the onions with the butter in a small stockpot over medium high heat until the onions are brown but not burned. This will take about 30 minutes. Stir regularly. Sprinkle in the paprika, then add the beef stock and bring to a boil.

Make a roux at the same time you are browning the onions by whisking the oil and flour together in a saucepan over medium heat. Watch carefully and stir consistently so as not to burn the roux. It will develop a popcorn smell first and then slowly turn brown. (You want a rich brown color for this recipe.) Stir the roux into the soup when done and add the celery salt. Simmer for at least two hours.

Shortly before serving, sprinkle the slices of bread with Parmesan cheese and toast them in the oven. Add the beer and allow the soup to return to serving temperature. Remove from heat.

Ladle the soup into individual bowls or serving crocks, top with toasted bread and place a slice of Gruyere cheese over the top of each bowl. Place under the broiler for just a bit, watching carefully, until the cheese is melted, bubbly and slightly brown.

Serves 12