French Onion Soup

5 servings (serving size 1 cup)

3 to 4 small yellow onions or 1 large (about 4 cups sliced)
2 tablespoons olive oil
1/4 teaspoon sugar
2 cloves garlic, minced
1/2 teaspoon dried thyme (2 sprigs fresh)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 bay leaf
1/3 cup dry white wine
4 cups beef stock
Mini French baguette, cut 7 slices (1/2-inch thick)
2 ounces Gruyere or Baby Swiss
Chives to garnish

Fit SaladShooter® slicer/shredder with Slice Cone; slice onions in measuring bowl. Heat oil in a Dutch oven over medium-low heat. Add onions and sugar; sauté 20 minutes or until onions are golden brown, stirring frequently. (If pan gets too dry and onions stick, add a drop of water.)

Stir in garlic and sauté for 1 minute. Add thyme, salt, pepper, bay leaf, and wine. Stir to loosen browned bits from bottom of skillet. Increase temperature to high. Add stock and bring to a boil. Reduce heat, cover, and simmer for 25 minutes.

Meanwhile, toast bread slices in oven at 350°F for about 7 minutes. Remove 5 slices from baking sheet and reserve.

Allow remaining slices to continue toasting in oven for an additional 8 minutes. Remove slices. Fit SaladShooter® with Shred Cone and shred 2 bread slices into small bowl; reserve. Shred cheese into another small bowl; reserve.

Move oven rack so it is 4 to 6 inches from top element and set oven to Broil. Place 5 oven-safe soup cups or crocks on a baking sheet. Fill cups 2/3 full with soup. Top with 1 slice of reserved bread. Divide cheese equally between cups. Broil for 2 to 4 minutes, until cheese is melted.

Divide bread crumbs equally between bowls and garnish with chives.

Click here for more information on our line of quality Presto® Slicer/Shredders.

Presto Tip:

Sandwiches often accompany our favorite soups. Use the SaladShooter® to slice vegetables such as cucumbers and jicama, or shred zucchini and carrots for an added crunch to traditional or grilled sandwiches.