1 Tsb olive oil
2 Tbs butter
5 cups thinly sliced onions
1 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. nutmeg
1/8 tsp. black pepper
rounded 1/3 cup flour
2.5 cups milk warmed slightly in micro
2.5 cups water
1/4 cup dry white wine
2 tsp dijon mustard
2 cups grated fontina cheese
dash of nutmeg and fresh parsley for topping
Warm oil and melt butter in soup pot. Add onions and salt and saute, uncovered, on medium high heat for about 10 minutes, stirring often, until the onions are translucent. Add the thyme, nutmeg, and pepper and continue to saute until onions are lightly browned about 10 minutes.
Lower heat and while stirring constantly, gradually add the flour to make a thick roux the consistency of paste. Gently cook for 1 minute, stirring constantly. Add one cup of milk and stir well to make a smooth thick sauce. Whisk in the remaining milk and the water, and increase heat to medium. Stir until smooth and beginning to thicken, about 5 minutes.
Add the wine, mustard, and grated cheese. Cover and cook on low heat for 5 minutes, until the cheese has melted and soup is hot.
Top each serving with a dash of nutmeg and parsley.
Serves 4 to 6 people.
From Moosewood Restaurant Daily Special cookbook