To Serve Four
4 Tbsp. Butter
4 Cups Onions-sliced
6 Tbsp. Flour
1 tsp. Fresh Thyme-chopped
4 Cups Chicken Broth
1 Cup Swiss Cheese-grated
1 Cup Heavy Cream
Salt and Black Pepper to Taste
· Heat a large, wide, heavy bottomed saute pan on medium high heat. Add the butter and onions. Cook stirring often for about 15 minutes or until the onions become very tender and golden in color. Add the flour and thyme, cook 30 seconds. While whisking, add the chicken broth in ½ cup increments, bringing to a boil after each addition. Let soup simmer 10 minutes.
· Finish by gradually whisking in the Swiss cheese and heavy cream. Season to taste with salt and black pepper. Garnish with a crisp crouton and some more grated cheese. Enjoy!
CT Culinary Institute’s Website: www.ctculinary.edu
