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54
SOUPS
2 POUNDS YELLOW ONIONS,
PEELED
1 STICK (8 TABLESPOONS)
UNSALTED BUTTER
1 TEASPOON KOSHER SALT,
DIVIDED
½ TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
10 OUNCES GRUYÈRE CHEESE
1 TABLESPOON UNBLEACHED,
ALL-PURPOSE FLOUR
6 CUPS BEEF OR VEAL STOCK
1 SPRIG FRESH THYME
1 BAY LEAF
1 CUP DRY SHERRY
½ BAGUETTE, CUT INTO
½-INCH SLICES
Makes 10 servings
Approximate preparation time: About ¾ hours, including
cooking time
Insert the slicing disc assembly adjusted to 4mm into the large
work bowl of the Cuisinart
®
Food Processor and slice the
onions.
Melt the butter in an 8-quart stockpot placed over medium-low
heat. Once the butter has melted, add the onions and ¼
teaspoon of both the salt and pepper.
Let the onions cook until deeply caramelized, about 1½ hours.
While the onions are cooking, replace the slicing disc with the
reversible shredding disc on the medium shredding side to
shred the Gruyère; reserve in the bowl.
Once onions have cooked, stir in the fl our and cook for about 1
to 2 minutes. Add the stock, thyme and bay leaf. Increase the
temperature to medium-high and bring the mixture to a
simmer. Add the sherry and return to a simmer. Reduce the
temperature to low and let cook for 50 minutes. Stir in
remaining salt and pepper. Taste and adjust seasoning
accordingly.
While soup is cooking, lightly toast the baguette slices under a
broiler; reserve. Once soup is ready, remove bay leaf and
thyme sprig and ladle soup into individual, ovenproof crocks;
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):
Calories 311 (53% from fat) | carb. 21g | pro. 13g
fat 19g | sat. fat 11g | chol. 54mg | sod. 806mg
calc. 318mg | fi ber 2g
Homemade veal stock really adds to the fl avor of the rich soup. But if you
have a store-bought stock, make sure that it is a high-quality brand.
FRENCH ONION SOUP
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