Rich and Creamy Swiss Onion Soup

Onion soup is the perfect autumn meal so naturally it's quite popular right about now. Several of my friends have included it on their menus recently and heaven knows I couldn't be left out. Just to be ornery though I changed mine up a bit.

This particular version has all the great flavors that a traditional pot of onion soup enjoys like beautifully golden caramelized onions and butter of course, but it also includes a touch of garlic, a fair bit of sherry and a kiss of thyme all wallowing around in a pot of beef stock.

Now if you're wondering where the "Swiss" comes in, prepare yourself! I don't know about you, but when I think of Switzerland I think of beautiful verdant green meadows dotted with happy cows and the sound of bells ringing. I promise you, this soup will definitely ring your chimes because it's finished with heavy cream and a crunchy crouton topped by loads of shredded Swiss cheese and garnished with french fried onions and crispy bacon.

It's rich, creamy, full of flavor and so good the Big Guy said he could eat 6 bowls of the stuff. He didn't, but he coulda'. He just had one monster sized one instead.

Creamy Swiss Onion Soup (inspired by Gulf Shore Delights)

3 slices bacon, chopped

4 very large yellow onions, sliced (8 cups total)

1/4 cup unsalted butter

2 cloves garlic, minced

1/2 teaspoon thyme

3/4 cup sherry, divided (do not use cooking sherry – use the real thing)

1/2 cup all-purpose flour

Sea salt and coarse ground black pepper

4 cups low sodium beef stock

1-1/2 cups heavy cream

 

2 cups shredded Swiss cheese (I used baby Swiss and Madrigal)

6 to 8 slices country style bread

French fried onions and crispy bacon as garnish

Heat a large heavy Dutch oven over medium heat and add chopped bacon. Cook until crisp. Remove from pot reserving bacon and drippings separately. Return 1 tablespoon bacon drippings back to pot and add butter and when butter has melted add sliced onions. Cook, stirring often, until onions are a rich golden brown – about 20 to 25 minutes. Add garlic, thyme and 1/2 cup of sherry, stirring bottom of pot to release any browned bits. When sherry has almost completely reduced, stir in flour. Cook, stirring constantly for 2 minutes – mixture will be very heavy and thick. Slowly add beef stock and whisk well until smooth. Lower heat to a slow simmer, cover pot and cook for 30 minutes, stirring often to prevent sticking. Taste for seasoning and add salt and pepper as needed. Add heavy cream and heat to serving temperature. Do not boil. Just before serving, stir in remaining 1/4 cup of sherry. If soup is too thick for your tastes, add more beef stock (or cream) to bring to desired consistency.

Meanwhile, heat oven to 350. Brush bread slices on one side with reserved bacon drippings and place bread on a rack on a sheet pan. Toast for 10 minutes, turning once or until crouton is crisp. To serve, place soup in oven proof bowls. Top each with a crouton, then add approximately 1/4 cup shredded cheese. Bake until cheese melts. Garnish with French fried onions and reserved bacon. Makes 6 to 8 servings. Download Creamy Swiss Onion Soup

A year ago - Sausage & Vegetable Bolognese with Polenta

Comments

[Mary from Apron Strings & Wedding Rings]

You know I was out VERY late last night on my hospice journeys... HOW CAN YOU POST THIS WITHOUT ME BEING CLOSE ENOUGH TO STOP BY FOR LEFTOVERS??????? Want this now before I sleep for the day :o)) HUGS, Mary L.

[June]

Mary - I'm sitting here wishing it was closer to lunchtime. LOL

[Lea]

Now - that is a French Onion Soup to die for!!!!!!! I must try this version - soon!!!! Love the addition of garlic and cream and BACON!!!!!!!!!

[June]

Lea - just GOTTA' have bacon! It's good, very different and tastes like a cross between onion dip and beef stroganoff. It's all your fault you know - yours looked so good I knew I couldn't make one like it so I had to come up with something different. LOL

[pam]

I've had French onion soup, but never Swiss!

[June]

Pam - I'd never made it before either and I'm not sure why. It might just be a new favorite.

[Lorraine]

Lea started something that is for sure. This one will be the next one I try.

[June]

Lea is a trouble maker. Now she's got me craving the regular version of French Onion. We all sure "feed" off each other, don't we?