4 ounces Gruyere or
Swiss cheese
3 large onions
2 tablespoons
margarine or butter
1 tablespoon all-
purpose flour
1
/
2
teaspoon black
pepper
5 cups low-sodium
beef broth
1
/
2
cup dry sherry
1 teaspoon
Worcestershire sauce
2 cups large home-
style croutons or
6 slices toasted
French bread
2 ounces freshly
grated Parmesan
cheese (see TIPS)
Position 4 mm shredding disc in work bowl. Add
Gruyere cheese. Process to shred. Set aside.
Exchange shredding disc for reversible
slicing/shredding disc to slice. Add onions, cut to fit
feed tube, if necessary. Process to slice.
Melt margarine in large saucepan or Dutch oven
over medium-high heat. Add onions. Cook and stir
for 5 to 7 minutes, until onions are tender. Add flour
and pepper. Stir to mix. Add broth, sherry, and
Worcestershire sauce. Heat to boiling. Cook for
1 minute.
Spoon into 6 individual oven-proof soup bowls. Top
with croutons and Gruyere cheese. Sprinkle with
Parmesan cheese. Place under broiler for 2 to
3 minutes, until cheese is melted and bubbly.
Yield: 6 cups (6 1-cup servings).
Per serving: About 291 cal, 14 g pro, 20 g car,
15 g fat, 25 mg chol, 482 mg sod.
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FRENCH ONION SOUP EN CASSEROLE
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