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Recipes continued
French Onion Soup Serves 4-6
20g butter
1 tablespoon olive oil
3 large onions, finely sliced
1 large clove garlic, crushed
1 tablespoon plain flour
3 cups beef stock
2 tablespoons brandy
1 Baguette, thickly sliced
1 cup of grated Gruyere cheese or ½ cup
parmesan
1. Heat butter and oil in a large saucepan
over medium heat. Add onion and garlic
and cook 2-3 minutes, or until onion
becomes transparent and soft. Make sure it
does not colour.
2. Add flour and coat onion mixture.
Gradually add brandy and 1 cup of stock.
Cook for 3-5 minutes or until alcohol has
evaporated. Transfer to slow cooker and
add remaining stock.
3. Cover and cook on HIGH 3-4 hours or LOW
6-8 hours.
4. Place bread on a baking tray in one layer,
brush or spray with oil. Bake 5-10 minutes
or until bread is crisp and lightly coloured.
Top bread with cheese and cook a further 5
minutes or until cheese has melted.
5. To serve, place a slice of bread in a soup
bowl, ladle in soup and top with extra
cheese.
Creamy Pumpkin Soup Serves 4-6
1½ tablespoons olive oil
1 medium onion, chopped
1.2 kg pumpkin, diced
3 cups chicken stock
Sea salt & freshly ground black pepper
¹/
³
cup cream or sour cream to serve
(optional)
1. Heat oil in a large frypan over medium
heat, add onion and cook 2-3 minutes, or
until onion is soft.
2. Add diced pumpkin, cook, stirring, until
pumpkin begins to soften and colour
slightly. Transfer to slow cooker.
3. Add chicken stock and cook on HIGH 1-
2 hours or LOW 3-4 hours. Cool before
pureeing.
4. Blend or process cooled soup until smooth.
Reheat in slow cooker for about 1 hour on
HIGH, or until hot.
5. Serve with cream and extra ground black
pepper.