28
SOUPS
FRENCH ONION SOUP
Homemade veal stock really adds to the fl avour 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 8-quart (7.6 L) stockpot placed over low
heat. Once the butter has melted, add the onions and
¼ teaspoon (1 ml) of both the salt and pepper. Let the onions
cook until deeply caramelized, about 1½ hour.
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 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, place in individual,
ovenproof crocks and 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 (250 ml) ):
Calories 311 (53% from fat)
|
carb. 21g
|
pro. 13g
|
fat 19g
|
sat. fat 11g
|
chol. 54mg
|
sod. 806mg
|
calc. 318mg
|
fi ber 2g
4 POUNDS (1.8 KG) YELLOW
ONIONS, PEELED
1 CUP (250 ML) (½ POUND;
2 STICKS) UNSALTED BUTTER
2 TEASPOONS (10 ML) KOSHER
SALT, DIVIDED
1 TEASPOON (5 ML) FRESHLY
GROUND BLACK PEPPER,
DIVIDED
20 OUNCES (567 G) GRUYÈRE
2 TABLESPOONS (30 ML)
UNBLEACHED, ALL-PURPOSE
FLOUR
3 QUARTS (2.8 L) BEEF OR
VEAL STOCK
2 TABLESPOONS (30 ML) FRESH
THYME
2 BAY LEAVES
2 CUPS (500 ML) DRY SHERRY
1 BAGUETTE, CUT INTO
½-INCH (1.25 CM) SLICES
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