Schulers Swiss Onion Soup Recipes

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SCHULER'S SWISS ONION SOUP



Schuler's Swiss Onion Soup image

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

1/2 cup butter
2 lbs onions, peeled, thinly sliced
1 1/2 teaspoons Hungarian paprika
6 cups beef stock or 6 cups canned beef broth, reduced
1/2 cup vegetable oil
1/2 cup flour
3/4 teaspoon celery salt
12 slices French bread
1/2 cup parmesan cheese, grated
8 ounces dark beer
salt and pepper, to taste
12 slices gruyere cheese

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



Schuler's Swiss Onion Soup image

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

2 lbs onions, thinly sliced
1/3 cup butter
2 tablespoons finely chopped garlic
2 tablespoons dry mustard
2 -3 teaspoons dried sage, crushed
1/4 cup dry sherry
6 cups chicken broth or 6 cups beef broth
1/3 cup butter
2/3 cup all-purpose flour
1 cup whipping cream
salt and pepper
crouton
swiss cheese slice
grated parmesan cheese

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



Creamy Swiss Onion Soup image

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

7 tablespoons butter, divided
1-1/2 cups cubed day-old bread
3 large onions, quartered and thinly sliced
1-1/2 cups water
4-1/2 teaspoons chicken bouillon granules
1/4 cup all-purpose flour
1-3/4 cups milk, divided
1-1/2 cups shredded Swiss cheese, divided
Pepper to taste
Fresh minced chives or parsley

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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