2 tablespoons butter
3 large Vidalia onions, chopped
2 tablespoons all-purpose flour
5 cups chicken stock
1½ teaspoons sea salt
3 large Vidalia onions, chopped
2 tablespoons all-purpose flour
5 cups chicken stock
1½ teaspoons sea salt
1 cup heavy cream
1 cup shredded Swiss cheese (about 4 ounces)
1/4 cup shredded cheddar cheese
1/4 cup grated fresh Parmesan cheese
1/4 cup shredded cheddar cheese
1/4 cup grated fresh Parmesan cheese
1½ teaspoons freshly ground black pepper
Directions
In a 4-quart saucepan, melt the butter over medium- low heat and add the onions. Saute, stirring often with a wooden spoon, for about 20 minutes, or until golden brown.
Add the flour and continue stirring for 4 to 5 minutes, until thickened.
Add the stock and bring to a boil, then decrease the heat to medium; add the salt and let simmer for about 15 minutes, or until the mixture coats the back of a spoon.
Increase the heat to high and stir in the cream, cooking for about 5 minutes longer, or until the mixture is thick and creamy.
Remove from the heat and add the Swiss cheese, cheddar cheese, Parmesan cheese, and pepper, whisking the mixture until the cheeses are completely melted.
Add the flour and continue stirring for 4 to 5 minutes, until thickened.
Add the stock and bring to a boil, then decrease the heat to medium; add the salt and let simmer for about 15 minutes, or until the mixture coats the back of a spoon.
Increase the heat to high and stir in the cream, cooking for about 5 minutes longer, or until the mixture is thick and creamy.
Remove from the heat and add the Swiss cheese, cheddar cheese, Parmesan cheese, and pepper, whisking the mixture until the cheeses are completely melted.
