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SOUPS
FRENCH ONION SOUP
Homemade veal stock really adds to the flavor of the rich soup. But if you
have a store-bought stock, make sure that it is a high-quality brand.
Makes 20 servings
Approximate preparation time: about 2½ hours
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 eight-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 flour and cook for
about 1 to 2 minutes. Add the stock, thyme and bay
leaves. 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 leaves and thyme sprigs 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
|
fiber 2g
4 pounds y el low onio ns,
p e e le d
1 c up (½ poun d; 2 st ick s)
uns alted b u t t e r
2 teaspoo ns ko she r salt,
divided
1 teaspoo n f r es h l y Ground
bla ck p e p pe r, divided
20 ounc es Gru y èr e
2 tablesp oons unbleached,
all -pu r p o se flou r
3 qua rts b e e f o r veal s t o c k
2 spriGs f re s h th y m e
2 bay le a v e s
2 cup s dry s he r ry
1 b aGuette, cu t into
½-inch sl ice s