Cuisinart Elite DLC-XPN - Manual (Page 54)

33
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 sur e that it is a high-quality brand.
Makes 20 servings
Approximate pr eparation 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, r eplace the slicing disc
with the reversible shr edding disc on the medium
shredding side to shr ed the Gruyère; r eserve 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
leaves. Increase the temperatur e to medium high and
bring the mixture to a simmer . Add the sherry and retur n
to a simmer. Reduce the temperatur e to low and let
cook for 50 minutes. Stir in remaining salt and pepper .
T aste and adjust seasoning accor dingly.
While soup is cooking, lightly toast the baguette slices
under a broiler; r eserve. Once soup is ready , remove
bay leaves and thyme sprigs and ladle soup into
individual, ovenproof cr ocks; place the bread slices over
soup and top with the reserved Gruyèr e. 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
4
POUNDS YELLOW ONIONS
,
PEELED
1
CUP
(½
POUND
; 2
STICKS
)
UNSALTED BUTTER
2
TEASPOONS KOSHER SALT
,
DIVIDED
1 TEASPOON FRESHLY GROUND
BLACK PEPPER
,
DIVIDED
20 OUNCES G RUYÈRE
2
TABLESPOONS UNBLEACHED
,
ALL
-
PURPOSE FLOUR
3
QUARTS BEEF OR VEAL STOCK
2
SPRIGS FRESH THYME
2 BAY LEAVES
2
CUPS DRY SHERRY
1
BAGUETTE
,
CUT INTO
½-
INCH SLICES