Swiss Cheese and Onion Soup

French onion soup (1)This soup is super rich and not very hard to make. It is from page 21 of The New Moosewood Cookbook. It makes 4 servings.

 

 

 

 

Swiss Cheese and Onion Soup

2 tablespoons butter
2 medium onions, thinly sliced (about 4 cups)
1 to 2 medium garlic cloves, minced
1 1/2 teaspoon salt
2 teaspoons dry mustard
1 to 3 tablespoons flour (depending on how thick you like your soup)
2 tablespoons dry sherry
2 cups water
1 teaspoon prepared horseradish
1 1/2 cups warmed lowfat milk
1 1/2 cups grated swiss cheese
white pepper

Melt the butter in a kettle or Dutch oven. Add onions, garlic, salt, and dry mustard. and cook over medium heat 8 to 10 minutes, or until the onions are very soft.

Gradually sprinkle in flour, stirring constantly, then add the sherry and mix well. Add water and horseradish. Stir and cook for about 5 more minutes.

Add warm milk and cheese. After adding the cheese, stir assiduously with a wooden spoon for a good few minutes. Much to your delight, everything will become remarkably smooth and blended.

Add white pepper to taste, and while you’re at it, adjust the other seasonings as well. You might wish to increase the mustard, sherry or horseradish. serve hot.

Per my calculations: Per serving: Calories: 357, Total Fat: 19.7g, Sat. Fat: 12.1g, Carb: 27.6g, Fiber: 3.2g, Protein: 16.9g

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