Specifications

Recipes continued
French Onion Soup
Serves 4-6
30g butter
1 tablespoon olive oil
4 large onions, finely sliced
2 cloves garlic, crushed
2 tablespoons plain flour
¼ cup brandy
4 cups beef stock
1 Baguette, thickly sliced
1 cup of grated Gruyere cheese or ½ cup
parmesan
1. Heat oil and butter in a large saucepan
over medium heat, until butter is foaming.
Add onion and garlic and cook, until onion
has softened. Make sure it does not colour.
2. Add flour and coat onion mixture.
Gradually add brandy. Cook for 2-3
minutes until alcohol has evaporated.
Transfer to slow cooker and add 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 is melting.
5. To serve, place a slice of bread in a soup
bowl, ladle in soup and top with extra
cheese.
Pea and Ham Soup
Serves 6-8
1 tablespoon olive oil
2 onions, chopped
3 rashers bacon, diced
2 cups split peas
1- 1.5kg ham bone
2 litres water
2 large carrots, diced
2 sticks celery, sliced
2 bay leaves
2 tablespoons chopped fresh thyme
Freshly ground black pepper
1. Heat oil in a large frypan, cook onion and
bacon for 2-3 minutes or until onion is soft
and bacon is slightly browned. Transfer to
slow cooker.
2. Add remaining ingredients, reserving 1
tablespoon of fresh thyme. Cook on HIGH
3-4 hours or LOW 6-8 hours.
3. Remove ham bone from slow cooker. Pull
off meat from the bone, removing excess
fat and skin. Dice and return to the soup.
4. Stir through remaining thyme and season
with freshly ground black pepper.
10