There has been a request for the Library Soup recipe. So here it is, and as an added bonus, here's the recipe for the best pickled eggs ever - it's true, we always have a jar of them in the fridge :)
Library Creamy Swiss Onion Au Gratin Soup
2 ½ c chopped onion
1/8 c pale dry cocktail sherry
¾ t dried basil
4 c water
1/8 c chicken base
3 T butter
3 T flour
2 c milk
Chop onions and sauté in large stock pot with 2 tbs. of butter unitl tender. Add sherry and basil. Simmer 5 minutes. Add water and bring to boil. Add chicken base. In saucepan, melt butter. Slowly add flour to make a roux until all flour is used (mix while adding). When water is boiling, slowly whip roux in small amounts until all roux is used up (mixture should be thick). Let simmer 5 minutes. Heat milk and gradually whip into thickened soup.
Top with shredded swiss cheese and pumpernickel croutons.
*To make this recipe veg, simply use veg vegetable soup base, it hardly makes a difference in the taste.
B&B’s Pickled Eggs
4 c white vinegar
1 jar jalapenos
1 c water
1 T Tabasco
1 T salt
2 dozen hard boiled eggs (peeled)
Bring brine ingredients to a boil.
Put eggs in a jar and pour brine over, let cool a little and seal and refrigerate for at least 3 days and up to 3 months (although I'm pretty sure germs cannot withstand the acidity of B&B eggs).
Serve with salt, Tabasco and a beer.
Sing Brown Squirrel and Legs :)