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60
1 pound Gruyere or Swiss
cheese, room temperature
4 jumbo yellow onions, cut into
halves lengthwise
6 tablespoons butter
or margarine
2 tablespoons all-purpose flour
3
⁄4 teaspoon black pepper
6 cups beef broth
2 cups chicken broth
3
⁄4 cup dry sherry
1
1
⁄2 teaspoons Worcestershire
sauce
14 slices French bread
(
1
⁄2-in. thick diagonal slices),
lightly toasted
5 ounces freshly grated
Parmesan cheese
Position chef’s bowl and 4 mm shredding disc in work bowl. Add Gruyere cheese. Process
to shred. Set aside.
Exchange chef’s bowl shredding disc for 4 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 10 to
15 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 flavors are blended.
Spoon 1 cup soup into each of 14 individual oven-proof bowls. Top with bread and
Gruyere cheese. Sprinkle with Parmesan cheese. Place under broiler, 4 to 6 inches from
heat, for 2 to 3 minutes, or until cheese is melted and bubbly.
Yield: 14 servings (1 cup per serving).
Per Serving: About 360 cal, 19 g pro, 23 g carb, 20 g total fat, 12 g sat fat, 60 mg chol,
950 mg sod.
FRENCH ONION SOUP