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Makes 20 servings Approximate preparation time: about 2½ hours

French Onion Soup

4 pounds yellow onions, peeled 1 cup (½ pound; 2 sticks) unsalted butter 2 teaspoons kosher salt, divided 1 teaspoon freshly ground black pepper, divided 20 ounces Gruyère 2 tablespoons unbleached, all-purpose flour 3 quarts beef or veal stock 2 sprigs fresh thyme 2 bay leaves 2 cups dry sherry 1 baguette, cut into ½-inch slices


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.


Servings: No serving information available

Nutritional information per serving

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

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