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Recipes
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.
5
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