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    You are in: Home / Recipes / Swiss Onion Soup Recipe
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    Swiss Onion Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Chef Regina V. Smith's Note:

    This recipe is an interesting take on a heartwarming classic. From Gourmet magazine's March 1986 issue.

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In a kettle cook the onion and the garlic with the mustard and the salt in 2 tablespoons of the butter over moderate heat, stirring, for 10-12 minutes, or until the onion is softened.
    2. 2
      Add the chicken stock and simmer the mixture, covered, for 20 minutes.
    3. 3
      In a separate saucepan melt the remaining 3 tablespoons of butter over moderate heat, add the flour, and cook the roux, whisking, for 3 minutes. Remove the pan from the heat, whisk in the scalded milk, and simmer the mixture, whisking, for 7 minutes. Add the horseradish, the Sherry, and the Gruyere and combine the mixture well.
    4. 4
      Add the cheese mixture to the onion/chicken stock kettle, stir in the pepper, soy sauce, Tabasco, and the Worcestershire sauce, and simmer the soup, stirring for 10 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Swiss Onion Soup

    Serving Size: 1 (404 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 488.6
     
    Calories from Fat 293
    60%
    Total Fat 32.6 g
    50%
    Saturated Fat 19.3 g
    96%
    Cholesterol 99.1 mg
    33%
    Sodium 1280.5 mg
    53%
    Total Carbohydrate 26.4 g
    8%
    Dietary Fiber 2.0 g
    8%
    Sugars 7.5 g
    30%
    Protein 20.2 g
    40%

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