10
4. Place a 10-inch skillet over medium to medium-low heat and
brush well with plenty of butter. Working in batches, dry the
potato slices very well with paper towels. Working in concentric
circles, start placing potato slices in the buttered skillet, starting
in the center and overlapping them to create a solid potato layer
in the pan. Brush the layer well with butter and sprinkle with
some of the salt and pepper.
5. Continue making layers in the same fashion – butter and season
each one. There should be six layers total, depending on the size
of the potatoes.
6. Butter a sheet of foil and press the buttered side onto the top
layer of potatoes – place pie weights or dried beans on the foil to
weigh down the potatoes. Place in the top third of the preheated
oven and bake for 30 minutes. Remove foil and continue baking
for an additional 30 minutes until golden brown.
7. To serve: Carefully scrape a silicone spatula underneath the
bottom layers of potatoes so that they can be easily removed in
one piece. Invert onto a serving platter or cutting board and slice
into wedges to serve.
Nutritional information per serving:
Calories 121 (57% from fat) • carb. 12g • pro. 1g • fat 8g • sat. fat 5g
• chol. 20mg • sod. 94mg • calc. 9mg • fiber 2g
French Onion Soup
A timeless bistro classic.
Makes six 1-cup servings
3
pounds yellow onions, peeled
½
cup (1 stick) unsalted butter
1
teaspoon kosher salt, divided
1
teaspoon freshly ground black pepper, divided
2
tablespoons unbleached, all-purpose flour
4
ounces dry sherry or brandy, divided
2
stems fresh thyme
2
bay leaves
6
cups beef or veal stock or broth
1
small baguette, cut into ½-inch slices
8
ounces Gruyère, shredded
1. Fit the Cuisinart
®
Mandoline with the straight edge blade set to
the ¹∕
8
-inch position and slice the onions.
2. Melt the butter in a stockpot over medium heat. Once butter has
melted, add the onions, ½ teaspoon of the salt and ¼ teaspoon
of the pepper. Cook over medium-low to medium heat until
caramelized, about 45 minutes to 1 hour.
3. Once onions have cooked, stir in the flour and cook for about 1
to 2 minutes. Stir in 2 ounces of the sherry or brandy with the
thyme and bay leaves and cook for a few minutes to reduce the
wine slightly. Add the stock and increase the temperature to
medium-high and bring the mixture just to a boil.
4. Reduce the heat to maintain a simmer for about 50 minutes. Stir
in remaining sherry, salt and pepper. Taste and adjust
seasonings if necessary.
5. While soup is cooking, lightly toast the baguette slices under a
broiler, and reserve.
6. Once soup has finished simmering, ladle it into individual
ovenproof crocks. Top the soup with bread slices, then shredded
Gruyère. Broil until the cheese is completely melted and
browned. Serve immediately.
Nutritional information per serving:
Calories 518 (48% from fat) • carb. 42g • pro. 21g • fat 28g • sat. fat 17g
• chol. 82mg • sod. 1324mg • calc. 447mg • fiber 4g
