French Onion Soup En Casserole

4ounces Gruyere or Swiss cheese

3 large onions

2tablespoons margarine or butter

1tablespoon all- purpose flour

1⁄2 teaspoon black pepper

5cups low-sodium beef broth

1⁄2 cup dry sherry

1teaspoon Worcestershire sauce

2cups large home- style croutons or 6 slices toasted French bread

2ounces freshly grated Parmesan cheese (see TIPS)

Position 4 mm shredding disc in work bowl. Add Gruyere cheese. Process to shred. Set aside.

Exchange shredding disc for reversible slicing/shredding disc to slice. Add onions, cut to fit feed tube, if necessary. Process to slice.

Melt margarine in large saucepan or Dutch oven over medium-high heat. Add onions. Cook and stir for 5 to 7 minutes, until onions are tender. Add flour and pepper. Stir to mix. Add broth, sherry, and Worcestershire sauce. Heat to boiling. Cook for 1 minute.

Spoon into 6 individual oven-proof soup bowls. Top with croutons and Gruyere cheese. Sprinkle with Parmesan cheese. Place under broiler for 2 to

3 minutes, until cheese is melted and bubbly.

Yield: 6 cups (6 1-cup servings).

Per serving: About 291 cal, 14 g pro, 20 g car, 15 g fat, 25 mg chol, 482 mg sod.

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KitchenAid 670, 690 French Onion Soup En Casserole, Ounces Gruyere or Swiss cheese Large onions, ⁄2 teaspoon black pepper
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690, 670 specifications

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