3 cups thinly sliced onions
1 garlic clove, minced
3/4 tsp dry mustard
1 1/2 tsp salt
5 tbsp unsalted butter
2 cups chicken stock or water
3 tbsp all-purpose flour
1 1/2 cups milk
1/2 tsp bottled horseradish
1 tbsp dry Sherry
1 1/2 cups freshly grated Gruyere (about 1/4 lb)
1/2 tsp pepper
1/2 tsp soy sauce
3 drops of Tabasco
1/4 tsp Worcestershire sauce
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 to 12 minutes, or until the onion is softened. Add the stock and simmer the mixture, covered, for 20 minutes.
In a saucepan, melt the remaining 3 tablespoons butter over moderate heat, add the flour, and cook the roux, whisking, for 3 minutes. Remove the pan from the heat, whisk in the milk, scalded, 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 mixture, stir in the pepper, the soy sauce, the Tabasco, and the Worcestershire sauce, and simmer the soup, stirring, for 10 minutes.
Makes about 4 1/2 cups, serving 4.
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