Operating instructions

52
SOUPS
FRENCH ONION SOUP
Homemade veal stock really adds to the flavor of the rich soup. But if you
have a store-bought stock, make sure that it is a high-quality brand.
Makes 10 servings
Approximate preparation time: about 2½ hours
Insert the slicing disc assembly, adjusted to 4mm, into the large
work bowl of the Cuisinart
®
Food Processor and slice the onions.
Melt the butter in an eight-quart stockpot placed over
medium-low heat. Once the butter has melted, add the onions
and ¼ teaspoon of both the salt and pepper. Let the onions
cook until deeply caramelized, about 1½ hours.
While the onions are cooking, replace the slicing disc with the
reversible shredding disc on the medium shredding side to
shred the Gruyère; reserve in the bowl.
Once onions have cooked, stir in the flour and cook for about
1 to 2 minutes. Add the stock, thyme and bay leaf. Increase the
temperature to medium high and bring the mixture to a simmer.
Add the sherry and return to a simmer. Reduce the temperature
to low and let cook for 50 minutes. Stir in remaining salt and
pepper. Taste and adjust seasoning accordingly.
While soup is cooking, lightly toast the baguette slices under
a broiler; reserve. Once soup is ready, remove bay leaf and
thyme and ladle soup into individual ovenproof crocks; place
the bread slices over soup and top with the reserved Gruyère.
Broil until the cheese is completely melted and browned.
Serve immediately.
Nutritional information per serving (1 cup):
Calories 311 (53% from fat)
| carb. 21g | pro. 13g | fat 19g |
sat. fat 11g | chol. 54mg | sod. 806mg | calc. 318mg | fiber 2g
2 POUNDS YELLOW ONIONS,
PEELED
1 STICK (8 TABLESPOONS)
UNSALTED BUTTER
1 TEASPOON KOSHER SALT,
DIVIDED
½ TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
10 OUNCES GRUYÈRE
1 TABLESPOON UNBLEACHED,
ALL-PURPOSE FLOUR
6 CUPS BEEF OR VEAL STOCK
1 SPRIG FRESH THYME
1 BAY LEAF
1 CUP DRY SHERRY
½ BAGUETTE, CUT INTO
½-INCH SLICES