Russell Hobbs RHSS75 Instructions And Warranty page 13

RECIPES
Note: the cooking times given are merely a guideline.
French Onion Soup
Serves 6-8
7 cups beef stock
3 cups onions, thinly sliced
¼ cup butter
1 ½ teaspoons salt
1 tablespoon sugar
2 tablespoons flour
¼ cup dry vermouth or brandy
Pour stock (or water and beef bouillon cubes) into the Slow Cooker, cover and set to 2
(High). Cook onions slowly in butter in a pan. Cover and allow to cook for about 15
minutes. Uncover and add salt, sugar and flour. Stir well. Add to the stock in the Slow
Cooker. Cover and cook on 1 (Low) for 6 – 8 hours, or 2 (High) for 3 hours. Add
vermouth or brandy, stir and serve. Top each serving with grated Parmesan cheese.
Minestrone Soup
Serves 6
6-8 cups water
1.5kg shin of beef, cut into 5cm slices
1 medium onion, diced
2 carrots, diced
2 stalks celery, sliced
1 cup leeks, diced (optional)
1 cup canned tomatoes (drained)
1 small package frozen vegetables
2 tablespoons salt
1 tablespoon dried basil
1 clove garlic, minced
½ cup vermicelli
1-teaspoon oregano
Prepare the stock a day in advance; place water, beef shank and bones in the Slow
Cooker, cover and cook overnight (8-12 hours) on 1 (Low).
Next day remove the meat and bones from the liquid.
Cool. Scoop marrow from the bones and return it with the lean meat to the stock.
(This can be done in advance and refrigerated). Add all remaining ingredients to 6 cups
of stock in the Slow Cooker. Cover and cook on 1 (Low) for 6 – 8 hours or 2 (High) for 4
hours. Ladle into bowls and sprinkle with grated Parmesan cheese. Serve with crusty
bread.
13