This particular recipe has been on the menu for over 35 years at Schuler’s Restaurant in Marshall, Michigan, and is the best onion soup I’ve tasted.
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)
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.
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