KitchenAid KFP600 Instruction Manual - Page 45

French Onion Soup En Casserole

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Page 45 highlights

ķ౞ĸ ሑሑFRሑEሑNሑCሑ H ሑOሑ NIሑOሑ N ሑSOᇺUሑPሑEሑNሑCሑ ASሑSሑERሑOሑLሑEሑ 4 ounces Gruyere or Swiss cheese 3 large onions 2 tablespoons margarine or butter 1 tablespoon allpurpose flour 1/2 teaspoon black pepper 5 cups low-sodium beef broth 1/2 cup dry sherry 1 teaspoon Worcestershire sauce 2 cups large homestyle 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. 45

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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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