French Onion Soup - Cuisinart FP-12 - Elite Food Processor Instruction Booklet

Homemade veal stock really adds to the fl avour of the rich soup. But if you
have a store-bought stock, make sure that it is a high-quality brand.
4 (1.8
POUNDS
,
ONIONS PEELED
1 (250 ) (½
CUP ML
)
STICKS UNSALTED BUTTER
2 (10
TEASPOONS
,
SALT DIVIDED
1 (5
TEASPOON
GROUND BLACK PEPPER
DIVIDED
20 (567
OUNCES
2
TABLESPOONS
,
UNBLEACHED
FLOUR
3 (2.8 L)
QUARTS
VEAL STOCK
2
TABLESPOONS
THYME
2
BAY LEAVES
2 (500
CUPS ML
1 ,
BAGUETTE CUT INTO
½- (1.25
INCH

FRENCH ONION SOUP

Makes 20 servings
Insert the slicing disc assembly, adjusted to 4mm, into
)
KG YELLOW
the large work bowl of the Cuisinart
; 2
and slice the onions.
POUND
Melt the butter in an 8-quart (7.6 L) stockpot placed
)
ML KOSHER
over low heat. Once the butter has melted, add the
onions and ¼ teaspoon (1 ml) of both the salt and
)
ML FRESHLY
,
pepper. Let the onions cook until deeply caramelized,
about 1 hour.
) G
G RUYÈRE
While the onions are cooking, replace the slicing disc
(30 )
ML
-
with the reversible shredding disc on the medium
ALL PURPOSE
shredding side to shred the Gruyère; reserve in the bowl.
BEEF OR
Once onions have cooked, stir in the fl our and cook for
about 1 to 2 minutes. Add the stock, thyme and bay
(30 )
ML FRESH
leaves. Increase the temperature to medium high and
bring the mixture to a simmer. Add the sherry and return
)
DRY SHERRY
to a simmer. Reduce the temperature to low and let
cook for 50 minutes. Stir in remaining salt and pepper.
)
CM SLICES
Taste and adjust seasoning accordingly.
While soup is cooking, lightly toast the baguette slices
under a broiler; reserve. Once soup is ready, place in
individual, 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
Approximate preparation time: about 2½ hours
| |
chol. 54mg sod. 806mg
® Food Processor
| | |
carb. 21g pro. 13g fat 19g
|
calc. 318mg
SOUPS
|
|
fi ber 2g
28