FRENCH ONION SOUP

1pound Gruyere or Swiss cheese, room temperature

4jumbo yellow onions, cut into halves lengthwise

6tablespoons butter or margarine

2 tablespoons all-purpose flour

3⁄4 teaspoon black pepper

6 cups beef broth

2 cups chicken broth

3⁄4 cup dry sherry

11⁄2 teaspoons Worcestershire sauce

14slices French bread

( 1⁄2 -in. thick diagonal slices), lightly toasted

5ounces freshly grated Parmesan cheese

60

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

Exchange chef’s bowl shredding disc for 4 mm slicing disc in work bowl. Add onions in batches. Process to slice.

In Dutch oven over medium-high heat, melt butter. Add onions. Cook and stir 10 to

15 minutes, or until onions are tender. Add flour and pepper; mix well. Add beef and chicken broths, sherry, and Worcestershire sauce. Heat to boiling. Reduce heat; simmer 10 to 15 minutes, or until flavors are blended.

Spoon 1 cup soup into each of 14 individual oven-proof bowls. Top with bread and Gruyere cheese. Sprinkle with Parmesan cheese. Place under broiler, 4 to 6 inches from heat, for 2 to 3 minutes, or until cheese is melted and bubbly.

Yield: 14 servings (1 cup per serving).

Per Serving: About 360 cal, 19 g pro, 23 g carb, 20 g total fat, 12 g sat fat, 60 mg chol, 950 mg sod.

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KitchenAid KFP1642CA, KPFP850 manual French Onion Soup
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KPFP850, KFP1642CA specifications

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