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Position 4 mm shredding disc in work bowl. Add
Gruyere cheese. Process to shred. Remove and
set aside.
Exchange shredding disc for 2 mm slicing disc in
work bowl. Add onions in batches. Process to slice.
In Dutch oven over medium-high heat, melt butter.
Add onions. Cook and stir 5 to 10 minutes, or until
onions are tender. Add flour and pepper; mix well.
Add beef and chicken broths, sherry, and
Worcestershire sauce. Heat to boiling. Reduce heat;
simmer 10 to 15 minutes, or until flavours are
blended.
Spoon about 1 cup (235 ml) soup into each of 6
individual oven-proof bowls. Top with bread and
Gruyere cheese. Sprinkle with Parmesan cheese.
Place under broiler, 4 to 6 inches (10 to15 cm) from
heat, for 2 to 3 minutes, or until cheese is melted
and bubbly.
Yield: 6 servings (1 cup [235 ml] per serving).
Per Serving: About 400 cal, 21 g pro, 25 g carb,
23 g total fat, 13 g sat fat, 65 mg chol,
1170 mg sod.
8 ounces (225 g)
Gruyere or Swiss
cheese, room
temperature
2 jumbo yellow
onions, cut into
halves lengthwise
3 tablespoons (45 ml)
butter or margarine
1 tablespoon (15 ml)
all-purpose flour
1
⁄2
teaspoon (2 ml)
black pepper
3 cups (710 ml) beef
broth
1
1
⁄2 cups (355 ml)
chicken broth
1
⁄3 cup (80 ml) dry
sherry
1 teaspoon (5 ml)
Worcestershire sauce
6 diagonal slices (
1
⁄2-in.
[1.25 cm] thick)
French bread, lightly
toasted
3 ounces (85 g) freshly
grated Parmesan
cheese
Chipotlé-Mustard Ham Spread
1
⁄8 small onion
1 small chipotlé chile
in adobe sauce (from
7 or 11-oz. [200 g or
310 g] can)
1
⁄
2-1 teaspoon (2-5 ml)
adobo sauce
1
⁄
3 cup (80 ml)
mayonnaise
2 tablespoons (30 ml)
prepared honey
mustard salad
dressing
1
⁄2 rib celery, cut into
1-inch (2.5 cm)
pieces
2 cups (475 ml) cubed
cooked ham
Position multipurpose blade in work bowl. With
processor running, add onion and chile through
the feed tube. Process until chopped, about
5 seconds. Scrape sides of bowl. Add adobo sauce,
mayonnaise, salad dressing, and celery. Process until
mixed, about 10 seconds, scraping sides of bowl if
necessary. Add ham. Pulse 6 to 7 times, about
1 second each time, scraping sides of bowl if
necessary. Spread on crackers or bread, if desired.
Yield: 4 servings (
1
⁄2 cup [120 ml] per serving).
Per Serving: About 350 cal, 18 g pro, 2 g carb,
29 g total fat, 7 g sat fat, 70 mg chol, 270 mg sod.
32
French Onion Soup