Swiss Onion Soup

3 cups thinly sliced onion
2 cloves of garlic, peeled, finely crushed and chopped
¾ teaspoon of hot English mustard powder — (the ready-made will do, but then use a full teaspoon)
1 teaspoon salt
½ cup butter
2 cups chicken stock
3 tablespoons of flour
1.5 cups of milk
½ teaspoon bottled horseradish
1 tot dry sherry
1.5 cups of grated Gruyere cheese
Black pepper
½ teaspoon Tabasco sauce
A dash of Worcestershire sauce

Instructions:
In a saucepan melt two tablespoons of the butter, and add the garlic, salt, mustard and onion.

Cook over low heat for 10 minutes, stirring regularly.
Add the stock and simmer for 20 minutes.
In a separate saucepan, melt the rest of the butter over low heat and add the flour, whisking for about three minutes.

Remove pan from heat and whisk in the milk.
Return to low heat and simmer for seven minutes, whisking regularly.
Add the horseradish, sherry and the cheese and combine well.
Add the cheese mixture to the onion mixture, then add the Tabasco and Worcestershire sauce and simmer for 10 minutes, stirring regularly.
Serve into warmed bowls with crusty bread and real butter!

Recipe from iafrica.com/Henrie Geyser