Presto® SaladShooter® Recipe: French Onion Soup
A Recipe for your Original or Professional SaladShooter® slicer-shredder
French Onion Soup

Tackling French Onion Soup may seem a bit intimidating, but it’s really quite simple. You just need a little patience and the courage to cut up all those onions. Don’t cry. We have that last part covered! Slicing onions is a breeze with the SaladShooter® slicer/shredder. And the soup, it’s positively delicious!

  • 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 (about 1 cup shredded)
  • Chives to garnish

Fit SaladShooter® slicer/shredder with Slicing Cone; slice onions in measuring bowl. Heat oil in a deep covered skillet over medium heat. Sauté onions and sugar over medium/low heat for about 30 minutes or until golden brown, stirring occasionally. (If pan gets too dry and onions stick, add a drop of water.)

Stir in garlic and sauté for 1 minute. Stir in thyme, salt, pepper, and bay leaf. Increase temperature to high. Add wine and stir to deglaze pan. Add stock and bring to a low boil. Reduce heat to medium/low and simmer for 25 minutes.

Meanwhile, toast bread slices in oven at 350°F for about 7 minutes. Remove slices, leaving 2 on baking sheet in oven to continue toasting for an additional 8 minutes. Reserve last 2 slices separately.

Fit SaladShooter® with Shredding Cone and shred Gruyere into small bowl; set aside. Shred the 2 extra-toasted bread slices with the SaladShooter® in another small bowl; set aside.

 

Set oven to broil and move the rack to allow about 6 inches. Place 5 oven-safe soup cups or crocks on a baking sheet. Fill cups or crocks 2/3 full with soup. Top with 1 slice of toasted 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.

Makes 5 servings

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. Fresh and easy!

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*Professional model only.

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