Friday, February 26, 2010

Onion and Fontina

Last night my father in law came to dinner, he is always a fan of soup and I am always game. I was looking for something interesting but not overly complicated. This soup from Moosewood Restaurant Daily Special fits the bill, last night I served it without pureeing it. Today I pureed it, and prefer the smoother texture.

Creamy Onion and Fontina Soup
1 Tbs butter
5 cups onion, thinly sliced
1/2 tsp thyme
1/4 tsp nutmeg
1/3 cup flour
2 1/2 cups milk
2 1/2 water
1/4 white wine
1 Tbs mustard
2 cups Fontina, grated

Melt the butter in a large pot with a touch of oil. Add the onions and salt and saute about 10 minutes.

Add the thyme, nutmeg and pepper, continue cooking 5 - 10 more.

Add the flour, stirring, and cook 1 minute more. Make sure there are no lumps of flour.

Add about 1 cup of the milk. Cook until the sauce thickens.

Add the rest of the liquid and continue cooking another 5 minutes.

Add the wine, mustard and cheese. Cook on low until the cheese has melted, stirring.

Serve topped with cheese and more nutmeg.

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