Presto® SaladShooter® Recipe: French Onion Soup A make it fresh recipe for the 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!

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!