Schuler’s Swiss Onion Soup Recipe

Posted by Hillary on July 24th, 2008 at 10:48am

This delicious onion and Gruyere cheese soup is slow-cooked in the crockpot for several hours.

Ingredients

1/2 C. butter
2 lbs. onions, peeled, thinly sliced
1 1/2 tsp. Hungarian paprika
6 C. beef stock or reduced canned beef broth
1/2 C. vegetable oil
1/2 C. flour
3/4 tsp. celery salt
12 slices French bread
1/2 C. Parmesan cheese, grated
8 oz. dark beer
Salt and pepper to taste
12 slices Gruyere cheese

Directions

In a large crockpot over medium-high heat, melt the butter. Add the onions and cook until the onions are brown, about 30 minutes. Stir regularly. Sprinkle in the paprika, then add the beef stock and bring to a boil. While the onions are browning, make a roux by whisking the oil and flour in a saucepan. Cook, while whisking, over medium heat until the mixture is browned. Watch carefully that it does not burn. The roux will develop a popcorn smell first, then slowly turn brown. If the roux burns, toss it and start over. When it is done, stir enough of the roux into the soup to thicken it, and add the celery salt. Cover and simmer for at least 2 hours. Shortly before serving, sprinkle the slices of bread with the Parmesan and toast them in the oven. Remove and set aside. Add the beer to the soup and let it return to serving temperature. Season with salt and pepper to taste. Ladle the soup into bowls or serving crocks. Top with a toasted bread slice and a slice of Gruyere. Place the bowls under the broiler for just a bit, watching carefully, until the cheese is melted, bubbly and slightly brown.

COOK’S NOTE: If you do not wish to make a roux, increase the amount of butter and flour to 3/4 C. and omit the oil. Cook the onions as directed and sprinkle them with the flour when they are brown. Cook a few minutes, while stirring, before adding the beef broth.

Schuler’s Swiss Onion Soup Recipe

Ingredients

Directions

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