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Recipes for your Multicooker continued
French Onion Soup
Serves 6
60g butter
6 onions, peeled, chopped
6 cups beef stock
2 tablespoons brandy
6 slices French bread
½ cup grated gruyere cheese
Salt and freshly ground black pepper, to taste
1. Melt butter in cooking vessel on MED
setting. Saute onions until caramel-brown
and tender.
2. Reduce heat to MIN/MED setting; add
stock, brandy, salt and pepper.
3. Cover vessel and simmer for 15 to 20
minutes.
4. Butter bread and cover with cheese. Grill
until cheese is golden and melted. Serve
with soup.
Fresh Tomato Soup
Makes 4 servings
3 large tomatoes, peeled and sliced
1 onion, sliced
1 clove garlic, crushed
¼ cup water
2 tablespoons tomato paste
1 teaspoon caster sugar
½ teaspoon mixed herbs
1 cup chicken stock
¾ cup thickened cream
Salt and freshly ground black pepper
1. Add all ingredients, except stock and
cream, to cooking vessel; bring to the boil
on MED setting.
2. Cover vessel; reduce heat to MIN/MED
setting and cook for 15 to 20 minutes.
3. Allow mixture to cool. Puree mixture in
a blender or rub mixture through a wire
sieve; return to cooking vessel.
4. Stir in chicken stock and half the cream.
Heat on MIN/MED setting for 8 to 10
minutes.
5. Serve hot with remaining cream.
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