A Houghton landmark, the Library Restaurant has been in operation since 1967 in a beautiful brick building on Isle Royale Street. Prior to sitting dormant for several decades, the building was a cabinet making business and another eatery and pub known as the Board of Trade. But it was Jon Davis who created the spot it continues to be today, after at least three other owners. Their house soup was always a favorite of mine and so many. Swiss Onion Au Gratin with its crunchy dark rye croutons and sprinkles of tart Swiss cheese has been on my top ten list since childhood.
I got this recipe from a former employee but I did tweak it a bit, after several attempts, to ensure it was as close as I could come to the original, while also bringing the quantity down to feed 6, not 200.
Swiss Onion Au Gratin Soup
Ingredients:
- 2 med-large onions, small diced
- 1 T butter
- 1/2 c chicken broth
- 5 c water
- 3 T dry white wine
- 1 t dried basil
- 1 t dried thyme
- 1/2 t salt
- 1/2 t black pepper
- 1/2 c corn starch, whisked with 1/4 c water
- 2 c whole milk
- 1/2 package square cocktail pumpernickel bread, cut into quarters
- olive oil
- garlic powder
- shredded Swiss cheese (for garnish)
Directions:
- Heat 1 T olive oil with the butter in a large pot on medium heat. Add the onions and a pinch of salt. Saute until soft and translucent, about 7 minutes.
- Add the chicken broth, water, wine, basil, thyme., salt and pepper Bring to a boil for one minute, then reduce to simmer.
- Gradually add the cornstarch mixture and stir to dissolve. Cook until thickened, about 5 minutes.
- Gradually whisk in milk and heat through, about another 5 minutes.
- Meanwhile, to prepare the croutons: Pre-heat oven to 350 degrees. Set cocktail bread on parchment lined baking sheet. Drizzle the bread with olive oil and sprinkle with garlic powder. Bake until crispy, about 10-12 minutes.
- Serve soup with croutons and shredded Swiss cheese. Enjoy!
