Cuisinart DLC-2009CHB manual Caramelized Five Onion Soup

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Caramelized Five Onion Soup

A twist on traditional French onion soup.

Makes 6 servings, eight ounces each

1garlic clove

2shallots (2 ounces total)

3Spanish onions (1½ pounds total), cut in half vertically

2 red onions (1 pound total), cut in half vertically

2leeks, about 1 inch in diameter, trimmed and well cleaned*, cut into 2-inch lengths

2tablespoons unsalted butter

2tablespoons extra virgin olive oil

1½ teaspoons granulated sugar

1teaspoon kosher or sea salt

3tablespoons unbleached, all-purpose flour

5cups vegetable stock or broth (chicken or beef may also be used)

½ teaspoon freshly ground black pepper

2 ounces Asiago, cut into ½-inch cubes

2 ounces imported Gruyère

2 ounces Jarlsberg (reduced-fat may be used)

6 green onions, washed, dried and trimmed, cut into 1-inch pieces

6slices French bread, about ½-inch thick, brushed with extra virgin olive oil and rubbed with a clove of garlic, toasted in a 400ºF oven on a baking sheet until golden and crispy

Insert the metal blade, and with the machine running, drop the garlic and shallot through the feed tube, and process for 5 seconds to chop. Insert the slicing disc. Using medium pressure, slice the onions. Remove and reserve. Place the leeks in the feed tube, snugly but not too tightly. Use medium pressure to slice. Transfer to the bowl with all the other onions.

Heat the butter and olive oil in a 5-quart stockpot over medium-high heat. Add the garlic and onions; stir to coat with the butter and olive oil. Lower the heat, cover loosely, and allow the onions to cook over low heat for 10 to 12 minutes to soften. Add the sugar and the salt, stir to combine, and cook the onion mixture over low heat for 25 to 35 minutes to caramelize, stirring every 4 or 5 minutes. The onions should become the color of toffee. Sprinkle with the flour. Cook for 4 minutes, stirring. While stirring, add the stock, and bring to a boil. Reduce the heat and simmer, loosely covered, for 30 minutes. Add the pepper. Taste and adjust seasonings.

While the soup is cooking, insert the metal blade in the clean, dry work bowl. With the machine running drop the Asiago through the feed tube to chop, about 20 seconds; leave in the work bowl. Insert the shredding disc. Use medium pressure to shred the Jarlsberg and Gruyère. Remove and reserve. Insert the metal blade, pulse to chop the green onions, about 10 times.

Serve the soup in warmed bowls topped with a slice of the toasted French bread, a

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Contents DLC-2009CHB Food Capacity Recommended work bowl capacity for various foodsImportant Unpacking Instructions Contents General Getting ReadyOperation Introduction Disc Operation Blade OperationOn Continuous Machine FunctionsTechniques for Chopping and Puréeing with the Metal Blade To chop meat, poultry and seafood To beat egg whites Whole peppers are an exception Round fruits and vegetablesLarge fruits like pineapple Cabbage and iceberg lettuceLong fruits and vegetables Remove the slicing or shredding discSmall amounts of food French-cut green beansSalami and other sausages Cooked meat and poultryUncooked meat and poultry Machine capacity Using the right bladeMeasuring the flour Proofing the yeastKneading sweet dough Kneading bread doughRising Shaping, finishing and bakingIf soft dough or liquid leaks onto base of food processor If dough doesn’t clean inside of work bowlIf motor stops If dough doesn’t riseCleaning and Storage For Your Safety Before Returning Your Cuisinart Product Recipe Notes RecipesGreek Spread AppetizersFresh Tomato and Corn Salsa Creamy Guacamole Roasted Garlic and Red Pepper SpreadSpinach, Feta and Artichoke Stuffed Mushrooms Turkey Sausage and Sun-Dried Tomato Puff Pastry Pinwheels Hummus Gazpacho SoupsButternut Squash Soup with Leeks Caramelized Five Onion Soup Vegetarian Potato and Split Pea Soup Basic Mayonnaise Sauces and DressingsPesto Tartar SauceSun-Dried Tomato Tapenade Roasted Red Pepper Sauce Simple Tomato SauceChocolate Sauce with Variations Asian Slaw with Peanut Dressing Cup walnut halves, shells removed Shredded Carrot Salad with Honey-Ginger DressingPounds carrots, peeled, cut into 2-inch pieces Cup golden raisinsCapered Tuna Spread Cup extra virgin olive oil Lemony Honey Dijon VinaigretteCreamy Chèvre and Peppercorn Dressing Herbed Balsamic Vinaigrette Cup unsalted butter, melted BreadsChallah Braid Pecan Sticky Buns Sesame Dinner Rolls Stollen Cheese BreadCup slivered almonds, divided also used in filling Cup raisinsCup plus 1 tablespoon nonfat milk Cup powdered sugarClassic Cuisinart Wheat Bread Classic Cuisinart White BreadPackage active dry yeast Teaspoons granulated sugar ¹⁄ ³ Package active dry yeast Tablespoon granulated sugar ¹⁄ ³Cup warm water 105-115F Pizza DoughPackage active dry yeast Teaspoon granulated sugar Cup granulated sugar Cranberry-Orange BreadCarrot-Raisin Muffins Lowfat Banana Nut BreadCup firmly packed dark brown sugar Mocha-Pecan Coffee Cake¹⁄ ³ Cup walnut halves, shells removed Strips orange zest Jalapeño Cornbread To make bread Cilantro-Lime ButterAlmond-Pear Bread Variations Popovers with VariationsFrench Cut Green Beans with Shallots SidesGlazed Carrots Pounds carrots, peeled, cut to fit feed tube verticallyPotato and Leek Gratin Roasted Garlic and Parmesan Twice Baked Potatoes Chili Lime Chicken with Grilled Pineapple and Zucchini EntréesGreek Burgers with Feta and Olive Tapenade Roasted Pork Loin with Apple Onion and Dried Plum Stuffing Salmon and Pesto Potatoes Pesto, Cheese and Fresh Tomato Pizza PizzaLemon Ginger Biscotti DessertsHazelnut Butter Cookies Cup almond toffee bits such as Heath brand Makes 16 browniesDouble Chocolate Chunk Cookies Peach Melba Crisp Apple Kuchen Basic Cheesecake Double Chocolate Variation Basic Flaky Pastry DoughDeep Dish Pear and Apple Pie Page Page IB-8044 Version no DLC2009CHB IB-8044
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