Cuisinart FP-14 manual Soups, Soup Onion French, Servings 20 Makes

SOUPS 34

2g fiber 318mg .calc 806mg .sod 54mg .chol 11g fat .sat

19g fat 13g .pro 21g .carb fat) from (53% 311 Calories cup): (1 serving per information Nutritional

.immediately Serve .browned and melted completely is cheese the until Broil .Gruyère reserved the with top and soup over slices bread the place crocks; ovenproof individual, into soup ladle and sprigs thyme and leaves bay remove ready, is soup Once .reserve broiler; a under slices baguette the toast lightly cooking, is soup While

.accordingly seasoning adjust and Taste .pepper and salt remaining in Stir .minutes 50 for cook let and low to temperature the Reduce .simmer a to return and sherry the Add .simmer a to mixture the bring and high-medium to temperature the Increase .leaves bay and thyme stock, the Add .minutes 2 to 1 about for cook and flour the in stir cooked, have onions Once

.bowl the in reserve Gruyère; the shred to side shredding medium the on disc shredding reversible the with disc slicing the replace cooking, are onions the While

.hours 1½ about caramelized, deeply until cook onions the Let .pepper and salt the both of teaspoon ¼ and onions the add melted, has butter the Once .heat low-medium over placed stockpot quart-eight an in butter the Melt

.onions the slice and Processor Food ®Cuisinart the of bowl work large the into 4mm to adjusted assembly disc slicing the Insert

time cooking including hours, ¾ About time: preparation Approximate

servings 20 Makes

SLICES INCH-½	1
INTO CUT BAGUETTE
,
SHERRY DRY CUPS	2
LEAVES BAY	2
THYME FRESH SPRIGS	2
STOCK VEAL OR BEEF QUARTS	3
FLOUR PURPOSE-ALL
,UNBLEACHED TABLESPOONS	2
CHEESE RUYÈREG OUNCES	20
DIVIDED ,PEPPER BLACK	1
GROUND FRESHLY TEASPOON
DIVIDED
,SALT KOSHER TEASPOONS	2
BUTTER UNSALTED
)STICKS 2 ;POUND (½ CUP	1
PEELED
,ONIONS YELLOW POUNDS	4

.brand quality-high a is it that sure make stock, bought-store a have you if But .soup rich the of flavor the to adds really stock veal Homemade

SOUP ONION FRENCH