This soup has been haunting me for just over 25 years. I first had it when I was working night shifts at a large hospital in the Midwest. How often can you say you look forward to hospital food? It has taken me a few years but I have finally duplicated it! Its nutty, sweet, tangy and just a bit of heat at the finish. I hope that you enjoy it as much as I do!
This soup starts like a French onion soup, lots of onions. Cut the onion in half for root end to top. Cut off the top and peel. Now cut it in half again and thinly slice. Repeat with the other half. (save those onion skins for stock!)
In a Dutch oven add olive oil and butter. When it’s melted turn down heat to low and add the onions. Stir to coat them all with oil and butter. They need to cook and start to caramelize, this is a slow process. It will take about 15-20 minutes. Stir occasionally to prevent burning.
Gather your ingredients as the next part moves pretty fast.
Now add the flour and stir, allow this to cook on low for a couple minutes.
Once the flour has cooked we will begin whisking in the 4 Tbsp. Sherry, (this is optional) now whisk in the chicken stock (vegetable stock can be substituted). The mixture will be thick, just keep whisking in the stock.
Now whisk in the milk or cream and season with salt and pepper.
Add the shredded Swiss cheese and stir until melted.
Stir in the Dijon mustard and cayenne pepper (optional)
Allow to simmer a few minutes, taste and re season as need.
- 3 large onions, quartered and thinly sliced
- 4 Tbsp. butter
- 4 Tbsp. olive oil
- ¼ cup flour
- 4 Tbsp. sherry
- 3 cups chicken stock (vegetable stock can be substituted)
- 1 cup milk or cream
- Salt and white pepper (black pepper is fine)
- 2 ½ cup shredded Swiss cheese
- 2 Tbsp. Dijon mustard
- Pinch of Cayenne (optional)
- Thinly slice onions
- In a Dutch oven or soup pot melt butter and oil together.
- Add onions and allow onions to sweat and caramelize on low heat for 10-12 minutes.
- Sprinkle the flour over onions and stir, allow it to cook 2-3 minutes to cook flour.
- Whisk in sherry.
- Whisk in chicken stock and milk.
- Stir in mustard and seasonings.
- Add cheese and stir until melted.
- Allow to simmer on low for 5 minutes.
Had it, once, excellant tasteing soup. Only place that had it, closed down, have’ nt had It since! Now, that I found this recipe, I cant wait to make it for myself!
We went to a great restaurant in Winnipeg (called Victor’s) for Swiss onion soup at least 40 years ago. Perfect winter time lunch dish. I make it and serve it like the French version but cook flour into the onions once they are carmelized any and add milk/cream and a very good home made beef broth. And also thyme. Can’t overstress the importance of a good rich broth in homemade soup.
I’ve tried to find the history of this soup – actually invented in Switzerland or not? I even asked a Swiss chef who had never heard of the soup being prepared this way. Anyone know the origin???
This sounds so delicious. I can’t wait to try it.
Does it matter what kind of onions are used (white/yellow/sweet)? So excited to try this!
Looks delish! Can’t wait to try it!