Schuler's Swiss Onion Soup
Source of Recipe
Win Schulers
List of Ingredients
1/2 C. butter
2 lb. onions, peeled, thinly sliced
1 1/2 tsp. Hungarian paprika
6 C. beef stock or reduced canned beef broth
1/2 C. vegetable oil
1/2 C. flour
3/4 tsp. celery salt
12 slices French bread
1/2 C. Parmesan cheese, grated
8 oz. dark beer
salt & pepper to taste
12 slices Gruyere cheese
Recipe
In a large stockpot over medium-high heat, melt butter. Add onions and cook
until onions are brown, about 30 minutes. Stir regularly. Sprinkle in paprika,
add beef stock and bring to boil. Make a roux by whisking the oil and flour in a
saucepan. Cook while whisking, over medium heat until the mixture is browned.
Watch carefully that it does not burn. The roux will develop a popcorn-smell
first, then slowly turn brown. If roux burns, throw it out and start over. When
that is done, stir enough of the roux into the soup to thicken it and add celery
salt. Cover and simmer for at least 2 hours. Before serving: sprinkle slices of
bread with Parmesan and toast them in the oven. Remove and set aside. Add beer
to soup and let it return to serving temperature. Season with salt & pepper to
taste. Ladle soup into bowls or serving crocks. Top with a toasted bread slice
and a slice of Gruyere. Place bowls under the broiler for just a bit, watching
carefully, until the cheese is melted, bubbly and
slightly brown. Serves 12.
(if you do not wish to make a roux: increase the amount of butter and flour to
3/4 C. and omit the oil. Cook onions as directed and sprinkle them with the
flour when they are brown. Cook a few minutes, while stirring, before adding the
beef broth.)
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