SLOW COOKING RECIPES
French Onion Soup
(Serves 6 - 8)
Ingredients
25g / 1oz butter
450g / 1lb onions, peeled and thinly sliced
900mls / 1 1/2 pints hot beef stock
5ml / 1 tsp worcester sauce
5ml / 1 tsp sugar
1 clove garlic, crushed - optional
30ml / 2tblsp flour
salt and pepper
1 bay leaf
2 tsps / 5mls dry sherry (optional)
Cookware
Large bowl covered with a plate. Place on
turntable.
Method
1. Place the butter into a large mixing bowl, melt on
'High' power for 30 seconds. Stir in the
onions and garlic, cover and cook on 'High' for 4
minutes. Stir in the flour and mix well. Pour on
boiling stock and seasoning, except sherry.
Mix well.
2. Cover and cook using 2 Stage Slow Cook - Slow
Cook High for 30 minutes, followed by Slow
Cook Low for 4 - 8 hours.
3. After stage 1 you may stir the soup, but this is not
essential.Recover the dish and return to the oven.
4. After cooking stir well, remove bay leaf and stir in
sherry.Serving idea;
Sprinkle a little grated cheese onto slices of
toasted french bread. Brown under grill. Add a
slice of toast to each bowl of soup and serve
immediately.
V
ariation
Cream of onion - stir in 125mls / 1/4 pint double
cream after cooking.
Tomato and Lentil Soup
(Serves 6 - 8)
Ingredients
25g / 1 oz butter
1 onion, peeled and finely chopped
2 rasher of streaky bacon, cut into small pieces
2 sticks celery, chopped
175g / 6 oz split red lentils
600mls / 1 pint hot vegetable or chicken stock
450mls / 3/4 pint tomato juice
2 carrots, peeled and chopped
salt and pepper
1 bay leaf
1 bouquet garni
Cookware
Large bowl covered with a plate. Place on
turntable.
Method
1. Place the butter into a large mixing bowl, melt on
'High' for 30 seconds. Stir in onion and
bacon, cover and cook on 'High' for 2 minutes. Stir
in all remaining ingredients. Mix well.
2. Cover and cook using 2 Stage Slow Cook - Slow
Cook High for 30 minutes, followed by Slow
Cook Low for 6 - 9 hours.
3. After stage 1 you may stir the soup, but this is not
essential.Recover the dish and return to the oven.
4. After cooking stir well, remove bay leaf and
bouquet garni. Serve with fresh crusty bread.
If a smoother result is required the soup may be
liquidised after cooking.
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