French Onion Soup - Kambrook KFP60 Instruction Booklet

Apple Coleslaw
Makes 6 serves
500g red apples, cored, peeled, halved
400g white cabbage
½ medium red onion, peeled
4 sticks celery, washed
¼ cup greek yoghurt
2 teaspoons lemon juice
1 teaspoon paprika
1.
Using the shredding drum on the food
processor, lock the food chamber into
place and push the apples down the
feed chute, with the pusher until all
apples have been shredded.
2.
Using the slicing drum on the food
processor, lock the food chamber into
place and push the cabbage, onion
and celery down the feed chute, with
the pusher until all have been thinly
sliced.
3.
In a bowl, combine the yoghurt,
lemon and paprika and toss through
the coleslaw.

French Onion Soup

Makes 6 serves
4 large onions (about 1kg), halved
50g butter
1 teaspoon olive oil
1 tablespoon brown sugar
50ml brandy
750ml vegetable stock
1 tablespoon balsamic vinegar
2 bay leaves
2 thyme sprigs
1.
Using the slicing drum on the food
processor, lock the food chamber into
place and push the onions down the
feed chute, with the pusher until all
onions have been thinly sliced.
2.
In a 2 litre saucepan, heat the butter
and oil over a medium heat and add
the onion. Sauté until golden brown.
3.
Add the brown sugar and brandy
eand cook off for 5 minutes.
4.
Add the stock, balsamic, bay leaves
and thyme and simmer over a low
heat for 30 minutes.
5.
Serve soup with fresh bread, toasted
with cheese.
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