Swiss Cheese and Onion Soup

from the Moosewood Cookbook

• Ready In: 45 mins
• Serves: 4-5

Ingredients

• 1  garlic clove, minced
• 3  cups  thinly-sliced onions
• 5  tablespoons butter
• 3  tablespoons flour
• 2  cups water or 2  cups  stock
• 1 1⁄2 cups  warmed milk
• 1 1⁄2 cups  grated swiss cheese
• 3⁄4 teaspoon dry mustard
• 1  tablespoon dry sherry (or more, to taste)
• 1⁄2 teaspoon  prepared horseradish
• 1 1⁄2 teaspoons salt (more, to taste)
•  black pepper
• 1⁄2 teaspoon tamari
• 3  drops Tabasco sauce
•  Worcestershire sauce (optional)

Directions

1. Heat 2 tbs. butter in a saucepan. Add garlic, onion, mustard and salt. Saute until tender.
2. Add water. Cover and simmer over low heat.
3. In a separate saucepan, melt remaining 3 Tbs. butter. Whisk in 3 Tbs. flour and cook, whisking over low heat, one minute.
4. Add milk. Cook, whisking, until uniform and thick, 5-8 minutes.
5. Add horseradish, Sherry and cheese.
6. Add cheese sauce to onion and mix thoroughly. Add pepper, tamari, Tabasco and Worcestershire. Cook over low heat 8-10 minutes, stirring occasionally.
7. Salt and pepper to taste, then serve with some fresh grated cheese on top.