Recipe: French Onion Soup (food processor style)

FRENCH ONION SOUP (FOOD PROCESSOR STYLE)
Source: Lizlo
Servings: 6

Note from source: This an older recipe By Bonnie Stern, but one of our Family favorites. Its from Food Processor Cuisine. If you are on a diet you may omit the topping of bread and cheese. I use cooking sherry in place of the sherry.
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Some people like this soup better if it is made with finely chopped onions. I prefer a coarser texture and I therefore use onions which have been sliced.

2 cloves garlic
2 lb onions, peeled and halved (about 8 medium-sized ones)
1/4 cup butter
4 cups beef stock or consomme
salt and pepper
1 tsp thyme
1 tsp dried parsley or (1 Tbsp fresh)
1/3 cup dry sherry
TOPPING:
6 slices French bread sauteed in butter
12 oz chilled Swiss cheese (about 3 cups) grated (half Mozzarella and half Swiss cheese if you prefer a "pully" topping)
2 oz Parmesan cheese (room temperature) cut into 1 inch pieces, about 1/2 cup, grated

Fit work bowl with steel knife. With machine running, drop garlic through feed tube. Fit work bowl with slicing disk and slice onions.

Melt butter in saucepan or stock pot and sweat onions together with garlic until translucent.

Add stock, thyme, parsley, salt, and pepper. Cover and cook 40 minutes.

Rinse and dry work bowl and fit with shredding disk. Grate Swiss cheese and set aside. Refit work bowl with steel knife, add Parmesan pieces and process on /off, on /off until finely grated. Set aside.

Preheat oven to 400 degrees F (200C).

Add sherry to cooked soup. Bring to the boil. Adjust seasoning. Ladle into bowls and garnish soup with sauteed French bread sprinkled with grated cheeses.

Place bowls on a cookie sheet for convenient removal from oven and bake soup 10-15 minutes or until the cheeses have melted and the topping is golden brown. Cool slightly before serving. If you don't, your guests will probably burn their tongues.