Not-At-All-Classic Onion Soup

* Exported from MasterCook Buster *

NOT-AT-ALL-CLASSIC ONION SOUP

Recipe By : Ann Hodgman, "Beat This! Cookbook"
Serving Size : 3 Preparation Time :
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 tablespoons unsalted butter -- divided
3 cups onions -- thinly sliced
2 cloves garlic -- minced (large
-- cloves)
3/4 teaspoon dry mustard
1/2 teaspoon salt -- or to taste
1 1/2 cups chicken stock
1/2 cup dry white wine
3 tablespoons all-purpose flour
1 1/2 cups milk -- warmed
1 1/2 cups Emmenthaler cheese -- grated
2 tablespoons kirsch
1/2 teaspoon prepared white horseradish
salt -- to taste
black pepper -- freshly ground, to
-- taste
1 grate nutmeg -- up to 2

1. Heat 2 tablespoons butter in a medium saucepan. Add the onions,
garlic,mustard and salt. Cook over low heat until the onions are translucent,
about 15-20 minutes; don't let them or the garlic brown. This soup isn't
supposed to taste brown.

2. Add the chicken stock and wine. Cover the an and let it simmer over low
heat.

3. Meanwhile, in another medium saucepan, over medium heat, melt the
remaining 3 tablespoons butter. Whisk in the flour all at once and cook it
for 1 minute, whisking constantly. Then turn the heat way, way down and whisk
in the milk. Cook this mixture, whisking constantly, until it makes a smooth,
thick sauce. Add the cheese, kirsch and horseradish and whisk till combined.
Now you have a cheese sauce. Add it to the onions and mix thoroughly. Add
salt and pepper to taste, grate in a little nutmeg and cook the soup over low
heat for 10 minutes. Stir it often. Then serve it.

Notes: From Ann Hodgman's BEAT THIS! COOKBOOK, 1993, Chapters Publishing Ltd.,
ISBN 1-881527-21-2, pages 141-142.

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Typos by K. Hudson Lipin, 09/03/98
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