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blade on the indicator between 2 and 3. Use the food holder to
slice the vegetables. Reserve.
3. Put the tablespoon of olive oil/butter in a medium sauté pan set
over medium heat. Once hot, add the shallot with a pinch each of
the salt and pepper. Sauté until softened. Add the thyme, nutmeg
and cream. Bring to a simmer and reduce by about a third, until
thickened slightly.
4. Brush a 9-inch round or square pan with oil/butter. Layer half of
the sliced vegetables, then sprinkle with half of the remaining salt
and pepper. Pour half of the cream mixture on top, then top with
half of the cheese. Repeat with remaining ingredients.
5. Butter a sheet of foil and press the buttered side onto the top
layer of vegetables. Put in the preheated oven and let bake for 30
minutes. Uncover and then bake for an additional 20 minutes, or
until golden on top.
6. Let gratin rest for at least 15 minutes before serving.
Nutritional information per serving (based on 10 servings):
Calories 171 (62% from fat) • carb. 13g • pro. 4g • fat 12g • sat. fat 7g
chol. 39mg • sod. 176mg • calc. 102mg • fiber 2g
French Onion Soup
A timeless bistro classic.
Makes six 1-cup servings
3
pounds yellow onions, peeled
½
cup (1 stick) unsalted butter
1
teaspoon kosher salt, divided
1
teaspoon freshly ground black pepper, divided
2
tablespoons unbleached, all-purpose flour
4
ounces dry sherry or brandy, divided
2
stems fresh thyme
2
bay leaves
6
cups beef or veal stock or broth
1
small baguette, cut into ½-inch slices
8
ounces Gruyère, shredded
1. Unfold the stand to raise the Cuisinart® V-Blade Mandoline. Turn
the control knob to adjust the slice thickness of the straight-edge
blade on the indicator between 2 and 3. Use the food holder to
slice the onions.
2. Melt the butter in a stockpot over medium heat. Once butter has
melted, add the onions, ½ teaspoon of the salt and ¼ teaspoon of
the pepper. Cook over medium-low to medium heat until
caramelized, about 45 minutes to 1 hour.
3. Once onions have cooked, stir in the flour and cook for about 1 to
2 minutes. Stir in 2 ounces of the sherry or brandy with the thyme
and bay leaves, and cook for a few minutes to reduce the wine
slightly. Add the stock and increase the temperature to medium-
high, and bring the mixture just to a boil.
4. Reduce the heat to maintain a simmer for about 50 minutes.
Stir in remaining sherry, salt and pepper. Taste and adjust
seasoning if necessary.
5. While soup is cooking, lightly toast the baguette slices under a
broiler, and reserve.
6. Once soup has finished simmering, ladle it into individual
ovenproof crocks. Top the soup with bread slices, then shredded
Gruyère. Broil until the cheese is completely melted and browned.
Serve immediately.
Nutritional information per serving:
Calories 518 (48% from fat) • carb. 42g • pro. 21g • fat 28g • sat. fat 17g
chol. 82mg • sod. 1324mg • calc. 447mg • fiber 4g
"Fried" Matchstick Potatoes
Super-thin fries that crisp up in a flash!
Makes about 2 to 3 servings
1
pound russet potatoes
Kosher salt and freshly ground pepper to taste
Olive oil, for spraying
9
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