Cuisinart DLC-2009CHB manual Caramelized Five Onion Soup

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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