KitchenAid KPFP850OB Instruction Manual - Page 62

French Onion Soup

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FRENCH ONION SOUP 1 pound Gruyere or Swiss cheese, room temperature 4 jumbo yellow onions, cut into halves lengthwise 6 tablespoons butter or margarine 2 tablespoons all-purpose flour 3⁄4 teaspoon black pepper 6 cups beef broth 2 cups chicken broth 3⁄4 cup dry sherry 11⁄2 teaspoons Worcestershire sauce 14 slices French bread ( 1⁄2-in. thick diagonal slices), lightly toasted 5 ounces freshly grated Parmesan cheese Position chef's bowl and 4 mm shredding disc in work bowl. Add Gruyere cheese. Process to shred. Set aside. Exchange chef's bowl shredding disc for 4 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 10 to 15 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 1 cup soup into each of 14 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: 14 servings (1 cup per serving). Per Serving: About 360 cal, 19 g pro, 23 g carb, 20 g total fat, 12 g sat fat, 60 mg chol, 950 mg sod. 60

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60
1
pound Gruyere or Swiss
cheese, room temperature
4
jumbo yellow onions, cut into
halves lengthwise
6
tablespoons butter
or margarine
2
tablespoons all-purpose flour
3
/
4
teaspoon black pepper
6
cups beef broth
2
cups chicken broth
3
/
4
cup dry sherry
1
1
/
2
teaspoons Worcestershire
sauce
14
slices French bread
(
1
/
2
-in. thick diagonal slices),
lightly toasted
5
ounces freshly grated
Parmesan cheese
Position chef’s bowl and 4 mm shredding disc in work bowl. Add Gruyere cheese. Process
to shred. Set aside.
Exchange chef’s bowl shredding disc for 4 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 10 to
15 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 1 cup soup into each of 14 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:
14 servings (1 cup per serving).
Per Serving:
About 360 cal, 19 g pro, 23 g carb, 20 g total fat, 12 g sat fat, 60 mg chol,
950 mg sod.
FRENCH ONION SOUP