Schuler’s Classic Swiss Onion Soup
September 26, 2013
Schuler’s hearty Swiss onion soup has been a standard on Schuler’s menu for nearly 30 years.
On one of Hans’ trips to Detroit, he visited former Jim’s Garage where he got a taste of a thick onion soup, unlike the traditional French onion soup which is a thin broth, and thought this is a keeper. He went back to Marshall, and Schuler’s version of the now famous Swiss onion soup was created.
Initially, the soup was topped off with dark German beer, which imparts a wonderful robust flavor. We found that more beer was going into the cooks than into the soup, and therefore, it was quickly eliminated. When served, this great soup with a light field green salad tossed with a light balsamic
vinaigrette dressing and a loaf of multigrain bread, provides for a luncheon fit for a king or queen.
The beauty of this soup is that it can be prepared ahead of time, refrigerated, and kept for a couple of days.
- 8 oz. margarine
- 4 lbs. sliced white onions
- 1 Tbsp. chopped fresh garlic
- 1 tsp. celery seed
- 1 ½ Tbsp. ground sage
- 2 Tbsp. dry mustard
- 1 ½ cups of dry or cooking sherry
- 1 ½ cups of all-purpose flour
- 2 qt. chilled beef stock (also substitute use bouillon cubes)
- Swiss cheese
- Parmesan cheese
- Toasted croutons
- Melt margarine in a 1 ½ – 2 gallon stockpot, add onions.
- Cook onions on medium high heat stir in often till onions are a light golden brown.
- Add garlic, celery seed, sage, dry mustard; reduce to medium low heat cook about 10 minutes.
- Add sherry; cook until nearly all liquid is absorbed.
- Add flour, stir in thoroughly.
- Add cold stock, bring to boil stirring frequently.
- Reduce heat and simmer about ½ hour.
- Place soup in oven safe crocks or bowls, top with toasted croutons and completely cover the
- top with shredded Swiss and Parmesan cheese and bake in 400 degree oven till cheese is
- melted and bubbly.