Soup Onion French - Cuisinart FP-12DCS Instruction Booklet

SOUPS
33
|
2g fiber 318mg calc.
| |
19g fat 13g pro.
Serve browned.
the until Broil Gruyère.
over slices bread the
into soup ladle
remove ready,
slices baguette the
accordingly.
pepper. and salt
let and low to
return and sherry the
and high medium
bay and thyme
for cook and flour
bowl. the in reserve
medium the
disc slicing the
caramelized,
pepper. and salt
the add melted, has
over placed stockpot
Processor Food
into 4mm, to adjusted
hours 2½ about
brand. high-quality
you if But soup.
| |
806mg sod. 54mg
| |
21g carb. fat) from
cup): (1 serving per information
and melted completely
reserved the
place crocks; ovenproof
and sprigs thyme
is soup Once reserve.
toast lightly cooking,
seasoning
remaining in Stir minutes.
temperature the Reduce
Add simmer. a to
to temperature the
stock, the Add minutes.
the in stir cooked,
Gruyère; the shred
on disc shredding
replace cooking, are
deeply until cook
the both of teaspoon
butter the Once
eight-quart an
onions.
Cuisinart the of bowl
®
assembly, disc
time: preparation
a is it that
rich the of flavor
SOUP
|
chol. 11g fat sat.
(53% 311 Calories
Nutritional
immediately.
is cheese
with top and soup
individual,
and leaves bay
broiler; a under
is soup While
adjust and Taste
50 for cook
simmer. a to
mixture the bring
Increase leaves.
2 to 1 about
have onions Once
to side shredding
reversible the with
onions the While
hours. 1½ about
onions the Let
¼ and onions
heat. medium-low
in butter the Melt
the slice and
work large the
slicing the Insert
Approximate
servings 20 Makes
sure make stock,
the to adds
ONION FRENCH
SLICES
INTO CUT
SHERRY
THYME FRESH
STOCK VEAL OR BEEF
FLOUR PURPOSE
,
UNBLEACHED TABLESPOONS
RUYÈRE
,
DIVIDED PEPPER
GROUND FRESHLY
,
SALT KOSHER TEASPOONS
BUTTER
) 2 ;
STICKS POUND
,
ONIONS YELLOW
store-bought
really stock veal
½-
INCH
, 1
BAGUETTE
2
DRY CUPS
2
LEAVES BAY
2
SPRIGS
3
QUARTS
-
ALL
2
G 20
OUNCES
BLACK
1
TEASPOON
DIVIDED
2
UNSALTED
(½ 1
CUP
PEELED
4
POUNDS
a have
Homemade