- 1 Medium sweet onion, thinly sliced
- 3 Tablespoons unsalted butter
- 2 Tablespoons flour
- 2 Quarts chicken stock
- 2 Tablespoons (about) Emmenthal or Swiss cheese per person
- 1 Baguette toast round per person
In a skillet, sauté onion and butter over a gentle, medium flame until it softens (about 15 minutes). Sprinkle in 2 tablespoons of flour and stir for another 2 minutes.
Add the chicken stock and bring to a boil. Let simmer with the lid on and allow this mixture to bubble for another 40 minutes.
As the soup comes along, grate the cheese, and then toast the bread (baguettes, not surprisingly, work best for this).
Ladle the broth into oven-safe bowls, top with the toast, and sprinkle with enough cheese to just cover the bread. Broil until the cheese is golden and the soup bubbles up along the side of the dish.
Tricks of the Trade:
As in other matters of the skillet, time and flavor trade off. Leave the onions on medium heat and let them slowly sauté, to mellow the floury taste.
Likewise, after the stock goes in, allow the soup its full 40 minute covered cook time. You’ll appreciate the results in the end.
There’s a lot you can do with this soup. Throw in some sliced mushrooms, or even chicken meat, just after the flour addition. The smokiness of the mushroom and the heartiness of the chicken are truly delicious and make this soup its own meal.
For more information: Click here to visit Will Clower's website.