Recipe by Chef Regina V. Smith
This recipe is an interesting take on a heartwarming classic. From Gourmet magazine's March 1986 issue.
- 3 cups thinly sliced onions
- 1 garlic clove, minced
- 3⁄4 teaspoon dry mustard
- 1 1⁄2 teaspoons salt
- 5 tablespoons unsalted butter
- 2 cups chicken stock
- 3 tablespoons all-purpose flour
- 1 1⁄2 cups milk, scalded
- 1⁄2 teaspoon prepared horseradish
- 1 tablespoon dry sherry
- 1 1⁄2 cups gruyere cheese, grated
- 1⁄2 teaspoon fresh ground white pepper
- 1⁄2 teaspoon soy sauce
- 3 drops Tabasco sauce
- 1⁄4 teaspoon Worcestershire sauce
Directions See How It's Made
- 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.
- Add the chicken stock and simmer the mixture, covered, for 20 minutes.
- 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.
- 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.