Swiss Onion Soup

• 3 cups thinly sliced onions
• 1 garlic clove, minced
• 34 teaspoon dry mustard
• 1 12 teaspoons salt
• 5 tablespoons unsalted butter
• 2 cups chicken stock
• 3 tablespoons all-purpose flour
• 1 12 cups milk, scalded
• 12 teaspoon prepared horseradish
• 1 tablespoon dry sherry
• 1 12 cups gruyere cheese, grated
• 12 teaspoon fresh ground white pepper
• 12 teaspoon soy sauce
• 3 drops Tabasco sauce
• 14 teaspoon Worcestershire sauce

1. In a kettle cook the onion and the garlic with the mustard and the salt in 2 tablespoons of the butter over moderate heat, stirring, for 10-12 minutes, or until the onion is softened.
2. Add the chicken stock and simmer the mixture, covered, for 20 minutes.
3. In a separate saucepan melt the remaining 3 tablespoons of butter over moderate heat, add the flour, and cook the roux, whisking, for 3 minutes.
4. Remove the pan from the heat, whisk in the scalded milk, and simmer the mixture, whisking, for 7 minutes.
5. Add the horseradish, the Sherry, and the Gruyere and combine the mixture well.
6. Add the cheese mixture to the onion/chicken stock kettle, stir in the pepper, soy sauce, Tabasco, and the Worcestershire sauce, and simmer the soup, stirring for 10 minutes.

onions, garlic, mustard, salt, unsalted butter, chicken stock, allpurpose, milk, horseradish, sherry, gruyere cheese, fresh ground white pepper, soy sauce, tabasco sauce, worcestershire sauce

Taken from www.food.com/recipe/swiss-onion-soup-302070 (may not work)