As tasted at Gill's Pier Vineyard & Winery during the 2008 Sip & Savor event
Ingredients:
2 cups water
5 tablespoons butter
1 teaspoon garlic puree
3 cups onion – thinly sliced
¾ teaspoon dry mustard
½ teaspoon salt
3 tablespoons flour
1 ½ cups milk – scalded
1 ½ cups Swiss cheese – shredded
½ teaspoon horseradish
1 tablespoon dry sherry
½ teaspoon black pepper - ground
½ teaspoon soy sauce
3 drops Tabasco sauce
2 shakes Worcestershire sauce
In a saucepan, combine water, 2 tablespoons butter, garlic puree, onion slices, mustard and salt; cover and simmer over low heat until onions are tender, about 20 minutes. Scald milk. In a separate saucepan, make a roux by melting remaining 3 tablespoons butter and stirring in flour, cooking while stirring over low heat for 5 minutes. Add scalded milk to roux, mixing well to make a medium thick cream sauce. Then slowly add shredded cheese to sauce, mixing until melted. Add horseradish and sherry to cheese sauce and combine the cheese sauce with contents of saucepan containing onions, mixing thoroughly. Mix in pepper, soy and Tabasco and Worcestershire sauces.
Hints:
Scalded milk must be hot when added to the roux, to make cream sauce thicken quickly.
This soup may be stored frozen and sealed for 2-3 months.
