Swiss Onion Soup

Ingredients:

3 cups thinly sliced onion

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

Cooking Instructions:

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.

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