5 tablespoons unsalted butter, cut into 5 pieces 2 pounds onions, sliced ¾ teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper, divided 1 tablespoon unbleached, all-purpose flour 4 cups beef stock ⅓ cup sherry 1 teaspoon chopped fresh thyme 1 bay leaf ½ baguette, cut into ½” slices 8 ounces Gruyère, shredded
Calories 214 (57% from fat) • carb. 12g • pro. 9g • fat 13g • sat. fat 8g • chol. 40mg • sod. 390mg • calc. 249mg • fiber 1g
Place butter in a 3-quart, microwave safe casserole dish and place in Cuisinart® Convection Microwave Oven with Grill. Melt butter by selecting microwave at half power (PL 5) for 45 seconds; continue to microwave using 10-second increments until just melted. Add the onions with a pinch of salt and pepper and microwave on full power (PL 10) for 10 minutes until soft. Once onions are soft, select Combination Fast Bake at 375°F and cook onions in 15-minute increments until they have softened further and are golden in color, about 2 to 3 times. Stir in flour and microwave on high for 10 minutes; repeat on high for an additional 10 minutes. Stir and add the stock, sherry, remaining salt, ¼ teaspoon pepper, thyme, and bay leaf; microwave for 10 minutes. Stir once more and microwave for 20 minutes, halfway through cooking time cover the casserole. Top the soup with a layer of the sliced bread and then top with the shredded cheese. Select the first Grill Combination (G-1) for 5 to 8 minutes until cheese is melted and golden.