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RECIPES
Onion Soup au Gratin
5 medium onions 3 cups (720 ml) water
2 tablespoons (30 ml) butter or margarine 4 oz. (114 gms) Swiss or Gruyere cheese
1 teaspoon (5 ml) sugar cut to fit Chute
1 tablespoon (15 ml) all-purpose flour 4 slices French bread - 1 inch thick
(25 mm) toasted
2 cans (10 1/2 oz. / 300 gms each) condensed beef broth
Position Disc in Bowl, slicing side up. Cut onions to fit Food Chute and slice. In 4 quart saucepan
(4 L), melt butter or margarine. Add onions, sprinkle with sugar. Sauté, covered, over low heat 15
minutes, stirring occasionally. (Onions should not brown).
Stir in flour. Then add beef broth and water, stirring constantly, until mixture starts to boil. (Adjust
heat as necessary) Simmer, uncovered for 20 minutes.
Position Disc in Bowl, shredding side up. Shred cheese. Divide soup into 4 oven-proof bowls.
Top each with a slice of bread and shredded cheese.
Bake in 400ºF (200ºC) preheated oven or heat in microwave oven until cheese melts and soup is
hot.
MAKES: 4 (1-1/2 cups/360 ml) servings
Fresh Mushroom Soup
2 tablespoons (30 ml) butter or margarine 2 tablespoons (30 ml) all-purpose flour
1 medium onion, quartered 2 cups (480 ml) chicken broth
1/2 tablespoon (226 gms) mushrooms 2 cups (480 ml) milk
In 4 quart (4 L) saucepan, melt butter or margarine. Position Knife Blade in Bowl; add onion. pro-
cess to finely chop. Sauté in saucepan.
Position Disc in Bowl, slicing side up. Slice mushrooms. Add to skillet and sauté until soft. Stir in
flour. Then add broth, stirring constantly, until mixture thickens.
Add milk, heat gently until soup is hot (but not boiling). Season with salt and pepper, if desired.
Makes: 6 (3/4 cup/180 ml) servings
Chunky Tomato Salsa
1/4 cup (60 ml) parsley 8 medium tomatoes, peeled and quartered
1 clove garlic, peeled 1 can (6 oz/170 gms) tomato paste
1 green pepper, cut into 1” (25 mm) pieces 1/4 cup (60 ml) red vinegar
1 red pepper, cut into 1” (25 mm) pieces 1 - 2 teaspoons (5 - 10 ml) cumin
1 medium onion, quartered
Position Knife Blade in Bowl. Add parsley. With processor running, drop garlic through Food
Chute. Process to finely chop. Transfer to 4 quart (4 L) saucepan.
Reposition Knife Blade; add onion. Process to coarsely chop. Transfer to saucepan. Repeat with
peppers and tomatoes, chopping peppers, one at a time, and tomatoes, 2 at a time. Add remain-
ing ingredients - stir to mix. Bring to a boil. Simmer, uncovered, for about 2 hours, or until thick.
Store in refrigerator for 2 weeks or freeze.
Makes: About 5 cups (1.2 L)
Overnight Cabbage Slaw
18