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Fresh Onion Soup
Makes 6 serves
50g butter
1 tsp olive oil
4 large onions (about 1kg), sliced
1 tbsp brown sugar
50ml brandy
750ml chicken stock
1 tbsp balsamic vinegar
2 bay leaves
2 thyme sprigs
1. Using the slicing disc on the food
processor, lock the lid into place,
select the ‘LOW’ speed setting and
place the onions down the feed
chute until all onions have been
thinly sliced.
2. In a saucepan heat the butter and oil.
Add the onion and sauté until golden
brown. Add the brown sugar and
brandy and cook off for 5 minutes.
3. Place all ingredients into a 2 litre
pot and simmer over a low heat
for 30 minutes.
4. Serve soup with fresh bread, toasted
with cheese.
Leek and Three Cheese
Potato Bake
Serves 8–10
2 medium leeks, sliced thinly, washed
1500g potatoes, peeled, thinly sliced
1 tbsp olive oil
40g butter
3 sprigs lemon thyme, shredded
1 cup pure cream
½ cup milk
½ cup low fat ricotta cheese
50g packet French onion soup mix
½ cup parmesan cheese, grated
½ cup vintage cheddar cheese, grated
1. Preheat a fan forced oven to 180°C.
2. Using the slicing disc on the food
processor, lock the lid into place,
select the ‘LOW’ speed setting and
place the leeks down the feed chute
until the whole leek has been thinly
sliced, wash thoroughly.
3. Using the slicing disc on the food
processor again, lock the lid into
place, select the ‘LOW’ speed setting
and place the potatoes down the
feed chute until all potatoes have
been thinly sliced.
4. Using a frypan, over a medium heat,
heat the oil and butter and then sauté
the leek until golden brown, about
6 minutes.
5. Layer a of the potato slices on the
base of a 3 litre crockery dish and
then add
1
⁄3 of the leek, repeat until
three layers have formed.
6. In a 1 litre jug, whisk together the
thyme, cream, milk, ricotta and soup
mix. Pour over the potato and leek.
7. Top with parmesan and cheddar
cheese and bake for 45 minutes.
Serve over baby spinach or as an
accompaniment to another meal.