KITCHENAID 12 CUP KFP750 - Manual (Page 34)

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.
8 ounces Gruyere or
Swiss cheese, room
temperature
2 jumbo yellow
onions, cut into
halves lengthwise
3 tablespoons butter
or margarine
1 tablespoon all-
purpose flour
1 ⁄
2
teaspoon black
pepper
3 cups beef broth
1 1 ⁄
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
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
French Onion Soup