KitchenAid KFP750OB Instructions and Recipes - Page 34

French Onion Soup 8 ounces Gruyere or Swiss cheese, room temperature 2 jumbo yellow onions, cut into halves lengthwise 3 tablespoons butter or margarine 1 tablespoon allpurpose flour 1⁄2 teaspoon black pepper 3 cups beef broth 11⁄2 cups chicken broth 1⁄3 cup dry sherry 1 teaspoon Worcestershire sauce 6 diagonal slices (1⁄2-in. thick) French bread, lightly toasted 3 ounces freshly grated Parmesan cheese Position 4 mm shredding disc in work bowl. Add Gruyere cheese. Process to shred. Remove and set aside. Exchange shredding disc for 2 mm slicing disc in work bowl. Add onions in batches. Process to slice. In Dutch oven over medium-high heat, melt butter. Add onions. Cook and stir 5 to 10 minutes, or until onions are tender. Add flour and pepper; mix well. Add beef and chicken broths, sherry, and Worcestershire sauce. Heat to boiling. Reduce heat; simmer 10 to 15 minutes, or until flavors are blended. Spoon about 1 cup soup into each of 6 individual oven-proof bowls. Top with bread and Gruyere cheese. Sprinkle with Parmesan cheese. Place under broiler, 4 to 6 inches from heat, for 2 to 3 minutes, or until cheese is melted and bubbly. Yield: 6 servings (1 cup per serving). Per Serving: About 400 cal, 21 g pro, 25 g carb, 23 g total fat, 13 g sat fat, 65 mg chol, 1170 mg sod. Chipotlé-Mustard Ham Spread 1⁄8 small onion 1 small chipotlé chile in adobo sauce (from 7 or 11-oz. can) 1⁄2-1 teaspoon adobo sauce 1⁄3 cup mayonnaise 2 tablespoons prepared honey mustard salad dressing 1⁄2 rib celery, cut into 1-inch pieces 2 cups cubed cooked ham Position multipurpose blade in work bowl. With processor running, add onion and chile through the feed tube. Process until chopped, about 5 seconds. Scrape sides of bowl. Add adobo sauce, mayonnaise, salad dressing, and celery. Process until mixed, about 10 seconds, scraping sides of bowl if necessary. Add ham. Pulse 6 to 7 times, about 1 second each time, scraping sides of bowl if necessary. Spread on crackers or bread, if desired. Yield: 4 servings (1⁄2 cup per serving). Per Serving: About 350 cal, 18 g pro, 2 g carb, 29 g total fat, 7 g sat fat, 70 mg chol, 270 mg sod. 32