Cuisinart FP-14DC manual French Onion Soup

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..

4pounds yellow onions, peeled

1cup (½ pound; 2 sticks) unsalted butter

2teaspoons kosher salt, divided

1teaspoon freshly ground black pepper, divided

20ounces Gruyère cheese

2tablespoons unbleached, all-purpose flour

3quarts beef or veal stock

2sprigs fresh thyme

2bay leaves

2cups dry sherry

1baguette, cut into ½-inch slices

Makes 20 servings

Approximate preparation time: About ¾ hours, including cooking time

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 leaves. 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 leaves and thyme sprigs 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

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