MAGIMIX Cook Expert Recipe Manual page 20

FRENCH ONION SOUP
: 10 min
P R E P T I M E C O O K I N G T I M E
S E RV E S 6 P R O G R A M M E
5 large onions
50g butter, diced
1 tbsp flour or cornflour
1L hot water
100ml white wine
1 chicken stock cube
1 tbsp sugar
100 g gruyère (or other semi-hard
cheese), grated
1 tbsp salt and 5 peppercorn blend
1 Peel and quarter the onions and place in the metal bowl. Run the EXPERT
programme (without heating) for 20 seconds/speed 13. Push the mixture down if
necessary.
2 Add the butter, and sprinkle with flour. Pour in the hot water and white wine. Add
the chicken stock cube and sugar; season.
3 Run the EXPERT programme for 40 minutes/speed 2A/100 °C. Make the cheese
croutons while the soup is cooking.
4 Serve the soup in bowls, scatter the croutons over the surface and sprinkle with
grated cheese. Place the bowls under the grill for 5 minutes at 240 °C (gas mark
8/9), or until the cheese has browned.
cheese croutons
1 Cut the bread into cubes and place in an ovenproof dish. Drizzle the olive oil over
the bread cubes, and season with salt, pepper, herbs and cheese.
2 Cook for 10 minutes at 180 °C (170 °C fan, gas mark 4), checking regularly.
Remove from the oven and separate the croutons from one and other.
CU RRI ED onion s o up
To add a subtle flavour to the onion soup, add 1 tbsp curry powder and/or ground
turmeric during cooking. Replace the gruyère with gouda and make the croutons
using coriander.
38
: 45 min
:
C H E E S E C R O U T O N S :
4 slices slightly stale farmhouse bread
1½ tbsp olive oil
salt, pepper
1 tbsp washed and finely sliced*
fresh herbs (basil, thyme, chives,
etc.)
150g cheddar cheese, grated