Sunbeam DF4500 Instruction Booklet page 24

Soups, Sauces, Stocks 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.Preheat oven to 180C.
2.Preheat pan to setting 4 for 2 minutes.
3.Add butter and onion to pan. Cook for 15
minutes or until onions are caramelized.
4.Add stock and brandy. Cover. Simmer for
15-20 minutes or until slightly thickened.
Season to taste with salt and pepper.
5.Place bread on a baking tray. Cover evenly
with grated cheese. Cook for 2-3 minutes
or until cheese has melted.
6.Serve soup with a slice of cheesy bread.
22
Basic Chicken Stock
Makes: 6 cups
1 chicken carcass
5 cups water
2 carrots, chopped
2 stalks celery, chopped
2 onions, quartered
4 bay leaves
1.Place all ingredients in pan and bring
to the boil on setting 5. Reduce heat to
simmer and cook for a further 1- 1 ½
hours.
2.Strain stock. Discard solids.
TIP: freeze chicken stock in ½ cup portions
in the freezer. This prevents having to defrost
large quantities.