Copyright Thomas Saaristo  All Rights Reserved
Famous Swiss onion soup
My riff on Win Schuler's famous soup. Schuler's restaurant, in Marshall MI, was a
childhood favorite. I was fortunate enough to dine there quite often growing up
because my god parents and their children lived in Marshall

If you cannot find Dark Horse beer, use your favorite dark brew. I often substitute
Boddington Pub Ale but most large regional liquor stores can get Dark Horse for you.
If you are at a loss, use a Bock beer

Gruyere is de rigueur. If you are going to use an inferior or over-priced Swiss it will not
be the same

1/2 cup butter
3 pounds yellow onions, thinly sliced
1 1/2 teaspoon sweet paprika
6 cups homemade beef stock (see Note)
1/2 cup canola oil
3/4 cup flour
1 teaspoon celery salt
House salt
Black peppercorns in a pepper mill
12 ounces Dark Horse beer or Boddington Pub Ale
1/4 dry Sherry
12 slices hearty white bread, Breadsmith Rustic French recommended
1 generous cup freshly coarsely grated Parmigiano Reggiano
2 pounds Gruyere cheese, sliced into half inch slices

Heat a large skillet over medium high heat for 2 minutes. Add the butter and swirl to
coat the bottom of the pan. When the foam from the butter has subsided, add the
onions and a pinch of salt. Stir to gloss the onions with the butter and cook until
tender. Sprinkle in the paprika then add the stock. Bring to a boil, reduce to a simmer

Meanwhile, make the roux: in a small sauce pan, cook the oil over medium high heat
until it starts to take on some color. Sprinkle in the flour and stir until no more white
bits or streaks of flour are visible

Stir the roux into the soup base, whisking constantly. Bring the soup back to the boil
to activate the roux (thickens the soup slightly) Season with celery salt, pinch of
House salt and freshly ground black pepper. Reduce to a simmer and cook for 2 hours

The soup can be made up to this point, cooled to room temperature and stored in
airtight containers in zero degrees freezer for up to 1 year

Shortly before service, heat oven to 375 degrees. Place the bread on a rimmed baking
sheet (1 whole sheet pan or toast in batches on a half sheet pan) Sprinkle the bread
liberally with freshly grated Parmesan and dust with paprika. Toast the bread in the
oven until the cheese has melted and is light golden brown and the bread is toasted

Add the beer and the sherry to the simmering soup and cook for 1 minute. Remove the
pan from the heat

Tuck the cheese toast into the bottom of soup bowls, fill with soup and top with a
thick slice or two or three of Gruyere

Melt the cheese in the 375 degree oven or in the microwave and serve immediately

Note: Boxed stock at the supermarket is a time saver, but it by itself will not give the
soup the richness that the Win Schuler’s possesses. To 1 and a half cartons (6 cups) of
boxed beef stock whisk in 3 tablespoons powdered chicken base (Orrington brand