Cheese And Onion Soup
|Minced onion||1⁄2 Cup (8 tbs)|
|Unbleached flour||3 Tablespoon|
|Seasoned salt||1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Black pepper||1⁄4 Teaspoon|
|Ground sage||1⁄4 Teaspoon|
|Milk||3 Cup (48 tbs)|
|Half and half cream||1 Cup (16 tbs)|
|Sharp cheddar cheese||2 Cup (32 tbs), freshly shredded|
|Worcestershire sauce||1⁄2 Teaspoon|
|Tabasco sauce||3 Drop|
|Minced fresh parsley||3 Tablespoon|
|Whipped cream||1 Cup (16 tbs)|
|Minced fresh chives||1 Teaspoon|
Saute onion in butter until soft.
Add flour and seasonings, cook, stirring, 3 minutes and gradually add milk and cream.
Cook and stir until smooth and thickened.
Add cheese and stir until melted.
Season with Worcestershire, Tabasco and parsley, and adjust to taste.
Garnish with dollops of whipped cream and sprinkle with chives.