SCHULER'S SWISS ONION SOUP
Shuler's is a very well known restaurant in Michigan with great food. It's nice to have a few of their recipes! Found in March 30, 2004, Detroit Free Press.
Provided by ReeLani
Categories Cheese
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In large stock pot over medium-hugh heat melt butter. Add onions and cook 'til brown, stirring regularly, about 30 minutes.
- Sprinkle in paprika, then add beef stock and bring to a boil.
- While onions are browning make a roux by whisking oil and flour in a saucepan. Cook over medium heat, while whisking, 'til mixture is browned. Watch that this doesn't burn!
- When roux is done, stir enough into stock pot to thicken soup, then add celery salt, cover and simmer at least 2 hours.
- Shortly before serving sprinkle bread slices with Parmesan and toast them in the oven. Remove and set aside.
- Add beer to soup and return to serving temperature. Season with salt and pepper to taste.
- Ladle soup into bowls or serving crocks, top with a toasted bread slice and a slice of Gruyere.
- Place bowls under the broiler for a minute and watch carefully 'til cheese is melted, bubbly and slightly brown.
SCHULER'S SWISS ONION SOUP
From Schuler's Restaraunt in Marshall, Michigan. This one hits the spot on a cold day! From Midwest Living.
Provided by yooper
Categories Lunch/Snacks
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large Dutch oven, cook onions in the 1/3 cup butter over medium heat, till onions turn a dark golden brown, about 15-20 minutes.
- Add garlic, mustard and sage.
- Stir in sherry.
- Add broth.
- In a medium saucepan, melt 1/3 cup butter; stir in flour.
- Cook and stir the mixture till light brown.
- Stir flour mixture into onion mixture.
- Stir in cream.
- Bring to boiling.
- Cook for 1 minute more.
- Season with salt and pepper.
- Serve soup topped with croutons, Swiss cheese and Parmesan cheese.
CREAMY SWISS ONION SOUP
It was a cool spring day when I came up with this sweet and creamy variation of traditional baked French onion soup. I top individual bowls with toasty buttered croutons and a sprinkling of Swiss cheese, then pop them under the broiler. The rich results are delightful! - I. MacKay Starr, North Saanich, British Columbia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons of butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted. , Meanwhile, in a large saucepan, saute onions in remaining butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture. Stir in remaining milk. Bring to a boil; boil for 2 minutes, stirring until thickened. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper. , Ladle into four ovenproof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Garnish with chives.
Nutrition Facts :
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