Cuisinart DLC-2, Инструкция и книга рецептов

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Caramelized Five Onion Soup
A twist on traditional French onion soup.
Makes 6 servings, eight ounces each
1 garlic clove
2 shallots (2 ounces total)
3 Spanish onions (1½ pounds total), cut in half vertically
2 red onions (1 pound total), cut in half vertically
2 leeks, about 1 inch in diameter, trimmed and well cleaned*,
cut into 2-inch lengths
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1½ teaspoons granulated sugar
1 teaspoon kosher or sea salt
3 tablespoons unbleached, all-purpose fl our
5 cups vegetable stock or broth (chicken or beef may also be used)
½ teaspoon freshly ground black pepper
2 ounces Asiago, cut into ½-inch cubes
2 ounces imported Gruyère
2 ounces Jarlsberg (reduced-fat may be used)
6 green onions, washed, dried and trimmed, cut into 1-inch pieces
6 slices French bread, about ½-inch thick, brushed with extra virgin
olive oil and rubbed with a clove of garlic, toasted in a 400ºF oven
on a baking sheet until golden and crispy
Insert the metal blade, and with the machine running, drop the garlic and shallot through
the feed tube, and process for 5 seconds to chop. Insert the slicing disc. Using medium
pressure, slice the onions. Remove and reserve. Place the leeks in the feed tube, snugly
but not too tightly. Use medium pressure to slice. Transfer to the bowl with all the other
onions.
Heat the butter and olive oil in a 5-quart stockpot over medium-high heat. Add the garlic
and onions; stir to coat with the butter and olive oil. Lower the heat, cover loosely, and
allow the onions to cook over low heat for 10 to 12 minutes to soften. Add the sugar and
the salt, stir to combine, and cook the onion mixture over low heat for 25 to 35 minutes to
caramelize, stirring every 4 or 5 minutes. The onions should become the color of toffee.
Sprinkle with the fl our. Cook for 4 minutes, stirring. While stirring, add the stock, and
bring to a boil. Reduce the heat and simmer, loosely covered, for 30 minutes. Add the
pepper. Taste and adjust seasonings.
While the soup is cooking, insert the metal blade in the clean, dry work bowl. With the
machine running drop the Asiago through the feed tube to chop, about 20 seconds; leave
in the work bowl. Insert the shredding disc. Use medium pressure to shred the Jarlsberg
and Gruyère. Remove and reserve. Insert the metal blade, pulse to chop the green
onions, about 10 times.
Serve the soup in warmed bowls topped with a slice of the toasted French bread, a