Swiss Onion Soup

The Record’s “Recipe of the Week”:
Swiss Onion Soup by Judy McClain

2 lbs. onions
1/2 cup butter
1 clove garlic, crushed
6 T. flour
4 pints water
Salt & pepper to taste
3 oz. gruyere cheese

Slice the onions thinly. Slowly saute in butter with the crushed garlic until light golden brown.

Add the flour and cook until golden, stirring to prevent scorching. Blend in water, salt and pepper and simmer until onions are tender, about 15 minutes.

Cut the cheese into small thin slices and place in soup tureen or divide among individual soup bowls. Pour bowls half full of boiling soup and cover. Allow to stand five to six minutes to let cheese melt.

If a smoother soup is desired, process soup in blender after onions are tender. Reheat before pouring over cheese.