Swiss-Style Onion Soup
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 4 cups thinly sliced onions
- 6 medium leeks, well rinsed, thinly sliced (white and light green parts only)
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon dried thyme, crumbled
- 3 slices whole grain bread, crusts removed, cut into 3/4-inch squares
- 4 cups half-and-half
- 2 cups milk
- salt & freshly ground black pepper
directions
- Heat oven to 350 degrees.
- Heat butter and oil in large heavy skillet over medium heat. Add onions and leeks and cook, stirring occasionally, until lightly browned, 25 minutes. Stir in mustard and thyme and remove from heat.
- Meanwhile, make croutons: toast bread squares on baking sheet in oven 10 minutes.
- Heat half-and-half and milk in large saucepan over medium heat to simmering. Add onion mixture; reduce heat to simmer, stirring occasionally, 10 minutes.
- Puree soup in batches in blender or food processor. Return to saucepan, season with salt and pepper, and heat gently. Garnish with croutons and serve hot.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!