French Onion Soup; Salads; Chopped Salad - Cuisinart FP-14NC SERIES Instruction And Recipe Booklet

FRENCH ONION SOUP

Homemade veal stock really adds to the flavour of the rich soup . But if
you have a store-bought stock, make sure that it is a high-quality brand .
Makes 20 servings
Insert the slicing disc assembly, adjusted to 4mm, into the
4 POUNDS (1.8 KG) YELLOW
ONIONS, PEELED large work bowl of the Cuisinart
the onions.
1 CUP (250 ML) (½ POUND;
2 STICKS) UNSALTED
Melt the butter in an 8-quart (7.6 L) stockpot placed over low
BUTTER
heat. Once the butter has melted, add the onions and
2 TEASPOONS (10 ML)
¼ teaspoon (1 ml) of both the salt and pepper. Let the onions
KOSHER SALT, DIVIDED
cook until deeply caramelized, about 1½ hour.
1 TEASPOON (5 ML) FRESHLY
GROUND BLACK PEPPER,
While the onions are cooking, replace the slicing disc with the
DIVIDED
reversible shredding disc on the medium shredding side to
20 OUNCES (567 G) GRUYÈRE
shred the Gruyère; reserve in the bowl.
2 TABLESPOONS (30 ML)
Once onions have cooked, stir in the flour and cook for about
UNBLEACHED, ALL-
PURPOSE FLOUR
1 to 2 minutes. Add the stock, thyme and bay leaves.
3 QUARTS (2.8 L) BEEF OR
Increase the temperature to medium high and bring the
VEAL STOCK
mixture to a simmer. Add the sherry and return to a simmer.
2 TABLESPOONS (30 ML)
Reduce the temperature to low and let cook for 50 minutes.
FRESH THYME
Stir in remaining salt and pepper. Taste and adjust seasoning
2 BAY LEAVES
accordingly.
2 CUPS (500 ML) DRY SHERRY
While soup is cooking, lightly toast the baguette slices under
1 BAGUETTE, CUT INTO
a broiler; reserve. Once soup is ready, place in individual,
½-INCH (1.25 CM) SLICES
ovenproof crocks and 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 (250 ml]:
Calories 311 (53% from fat)
sat. fat 11g
SOUPS
46
Approximate preparation time: about 2½ hours
® Food Processor and slice
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carb. 21g pro. 13g
| | |
chol. 54mg sod. 806mg calc. 318mg
3
3
1
1
8
1
1
2
1
¾
½
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fat 19g
¼
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fiber 2g

CHOPPED SALAD

This delicious, garden-fresh salad is always a big hit .
Makes 12 cups (2.7 L)
Approximate preparation time: 20 to 25 minutes,
including vinaigrette
CELERY STALKS, CUT INTO
1-INCH (2.5 CM) PIECES Insert the large metal chopping blade into the large work
bowl of the Cuisinart
MEDIUM CARROTS (ABOUT
4 OUNCES (115 G) ), CUT
carrots, onion, parsley and scallions and pulse to chop,
INTO 1-INCH (2.5 CM)
about 10 pulses. Remove and place vegetables into a large
PIECES
mixing bowl. Add the cucumber to the work bowl and pulse
RED ONION, CUT INTO
to roughly chop, 5 pulses, and add to mixing bowl. Roughly
1-INCH (2.5 CM) PIECES
chop the tomatoes by pulsing them with 5 pulses and add
CUP (250 ML) FLAT-LEAF
to the mixing bowl with the corn and chickpeas. Toss all
PARSLEY
ingredients together with salt, pepper and vinaigrette. Taste
SCALLIONS, TRIMMED AND
and adjust seasoning accordingly. Serve immediately.
CUT INTO 1-INCH (2.5 CM)
PIECES
Nutritional information per serving (1 cup (250 ml) ):
CUCUMBER (ABOUT
12 OUNCES (340 G) ), CUT
Calories 140 (28% from fat)
INTO 1-INCH (2.5 CM)
sat. fat 1g
PIECES
POUND (500 G) RIPE
TOMATOES, CUT INTO
1-INCH (2.5 CM) PIECES
CUPS (500 ML) CORN, FRESH
OR FROZEN (THAWED)
CAN [19 OUNCES (540 G)]
CHICKPEAS
TEASPOON (3.75 ML)
KOSHER SALT
TEASPOON (2 ML) FRESHLY
GROUND BLACK PEPPER
CUP(50 ML) HERBED
VINAIGRETTE
(SEE PAGE 25)
Food Processor. Add the celery,
®
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carb. 23g pro. 5g fat 5g
| | | |
chol. 0mg sod. 342mg calc. 53mg fiber 5g

SALADS

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