Laura’s version of a very famous Michigan soup—Win Schuler’s Swiss Onion Soup — A historic restaurant located in Marshall, Michigan, since 1924.
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2 lbs. onions, thinly sliced 1/3 c. butter
1/3 c. butter 2/3 c. flour
2 T. chopped garlic 1 c. heavy whipping cream
2 T. dry mustard salt and pepper (to taste)
2-3 t. dried sage croutons
¼ c. cooking sherry Swiss cheese slices
6 c. chicken broth grated Parmesan
In large Dutch oven pan, cook onions in the 1/3 c. butter, until onions turn dark golden brown, about 15 minutes. Add garlic, mustard and sage. Stir in sherry. Add broth. In a medium saucepan, melt the other 1/3 c. butter, stir in flour. Cook and stir the roux until light brown. Stir flour mixture into onion mixture. Stir in whipping cream. Bring to a light boil. Cook for 1 minute more. Season with salt and pepper. Serve soup in ramekins topped with croutons, Swiss cheese and Parmesan cheese. If you wish, place soup bowls under a broiler for a minute or two to melt cheese and lightly brown. Enjoy!