Swiss Toasted-Flour Soup
- Easy recipes
This classic onion soup from Basel, Switzerland, is flavoured and slightly thickened with toasted flour, a unique technique.
Ingredients
- 1/3 cup (75 mL) all-purpose flour
- 2 onions, thinly sliced
- 4 cups (1 L) cold beef stock
- 1/2 cup (125 mL) dry red wine
- 4 to 8 thick slices crusty bread
- 1 cup (250 mL) Gruyère cheese, shredded
- butter, salt, pepper and nutmeg
Preparation
In skillet, cook flour over medium heat, stirring, until browned, about 12 minutes. Scrape into bowl; let cool.
In saucepan, melt 2 tbsp (30 mL) butter over medium-high heat; sauté onions until golden-brown, 8 to 10 minutes. Stir in flour; remove from heat. Let cool for 5 minutes. Slowly stir in stock, wine, ½ tsp (2 mL) salt, ¼ tsp (1 mL) pepper and pinch nutmeg. Return saucepan to medium-high heat; bring to boil, stirring. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, toast bread; place in soup bowls and sprinkle with cheese. Ladle soup into bowls.
In saucepan, melt 2 tbsp (30 mL) butter over medium-high heat; sauté onions until golden-brown, 8 to 10 minutes. Stir in flour; remove from heat. Let cool for 5 minutes. Slowly stir in stock, wine, ½ tsp (2 mL) salt, ¼ tsp (1 mL) pepper and pinch nutmeg. Return saucepan to medium-high heat; bring to boil, stirring. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, toast bread; place in soup bowls and sprinkle with cheese. Ladle soup into bowls.
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