Swiss -style Creamed Onion Soup2015-01-12
- Cuisine: American
I had this filling soup while skiing in Switzerland. In1980, I came across this recipe. It is very similar to my memory of the original. All I did was add a little white wine flavour. This recipe serves 6
- 6 slices 1/4" thick German style whole grain or rye bread
- 5 Tbs lightly salted butter Butter-margarine blend, stick, unsalted
- 2 Tbs vegetable oil Vegetable oil, canola
- 8 cups thinly sliced onions, about 2 lbs Onions, raw
- 1/4 cup white wine Alcoholic beverage, wine, table, white
- 1/4 tsp grated nutmeg, freshly ground is best
- 1/8 tsp white pepper and 1/4 tsp salt
- 3 cups milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
- 3 cups light cream Cream, fluid, light (coffee cream or table cream)
- 3 large egg yolks Egg, yolk, raw, fresh
- 1 large egg Egg, whole, raw, fresh
- chives Chives, raw
Trim and discard crusts from bread; cut bread into 1/4" cubes; let dry uncovered at room temperature for several hours.
Melt 4 tbsp of butter in large skillet; add bread cubes. Cook over medium heat, tossing and stirring frequently until cubes are toasted,5-10 mins. Transfer to paper toweling and reserve.
Heat remaining 1 tbsp butter and oil in large heavy skillet. Add onions, cook over medium heat, stirring occasionally until onions are soft lightly golden, about 20 mins. Glaze pan with white wine releasing browned bits. Stir in salt, pepper and nutmeg.
Heat milk and cream in large heavy saucepan over medium heat to simmering; add onion mixture. Simmer over very low heat, stirring constantly, 10 mins. Remove from heat. At this point you can blend in blender for a smooth soup.
Beat egg yolks and whole egg in bowl. Gradually whisk in about 1 cup of the hot soup. Slowly whisk the egg mixture into remaining soup in saucepan. Cook over low heat, stirring constantly, until slightly thickened (1-2 mins. ) Serve topped with the croutons and chives