Swiss Onion Soup

Name: Swiss Onion Soup
Yield: Serves 4-6
Ingredients: 1 large bay leaf or 2 small leaves; 4 cups organic 2 percent milk; ½ cup organic unbleached all-purpose flour; 4 cups water; Sea salt and pepper; 6 large yellow onions (about 3 pounds), cut in half and then sliced into thin ribs; 4 ounces organic swiss cheese, coarsely grated, about 1 cup; 5 large cloves garlic, coarsely chopped; 1 cup chopped organic Italian flat-leaf parsley; 4 tablespoons organic butter, sliced into a few pats; ¾ cup grated organic Parmesan cheese; ¼ teaspoon ground nutmeg

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

This soup should be called Connecticut Onion Soup, because I source almost every ingredient right here in this state, grown by local farmers. Top the soup with Garlic Croutons.

Ingredients

4 tablespoons organic butter, sliced into a few pats
6 large yellow onions (about 3 pounds

Soup
Vegetarian

Method

Melt the butter in a heavy pot. Add the onions, garlic, bay leaf, parsley, and a little sea salt and pepper. Cover and cook over a low-medium heat for about 30 minutes, stirring occasionally until the onions are very soft but not brown.
Sprinkle the flour evenly over