Yields6 ServingsPrep Time37 minsCook Time12 minsTotal Time49 mins
INGREDIENTS :
2large onions peeled & quartered
1tbsplight olive oil
2tbspbutter + 1 tsp extra
Pinch of salt
½tspsugar
2tbspflour
1000gbeef stock or vegetable stock
250mldry white or red wine (omit for halal)
½tspground sage
1bay leaf
Salt and pepper to taste
Handful grated Swiss cheese
Bread
6slices 1cm thick French bread
250gSwiss cheese grated*
100gparmesan cheese grated*
Olive oil for drizzling
COOKING METHODS:
1
- Place in onion and press TURBO
Settings: 3 Seconds
- Scrape down sides.
2
- Add oil and 1 tbsp butter (except extra 1 tsp butter) then saute.
Settings: Timer: 4 Minutes / Speed: 2 / Temperature: 100°C
3
- Sprinkle the flour over the onion mixture, extra 1 tsp butter, salt and sugar. Continue to saute.
Settings: Timer: 2 Minutes / Speed: 2 / Temperature: 80°C
4
- Add stock, wine, sage and bay leaf.
Settings: Timer: 30 Minutes / Speed: 1 / Temperature: 80°C
5
- Toast Bread: Preheat oven to 160°C.
- While the soup is simmering, slice the bread into 1cm thick pieces and arrange them in single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Remove and set aside.
Settings: Timer: 8 Minutes / Temperature: 160°C
6
- When soup has finished cooking pour into a casserole dish. Remove bay leaf, add handful of grated cheese and stir through.
7
- Place toasted bread in a layer on the top of the soup and sprinkle the rest of the cheese thickly over the bread and drizzle with olive oil.
8
- Heat and broil in the oven for 4 minutes or until the cheese is melted and bubbly.
Settings: Timer: 4 Minutes / Temperature: 160°C
Notes:
- Cheese can be grated before you start the recipes.
Nutrition Facts
6 servings
Serving size
dishes
Amount per serving
Calories499
% Daily Value *
Total Fat27g35%
Saturated Fat 15.9g80%
Cholesterol76mg26%
Sodium1050mg46%
Total Carbohydrate30.1g11%
Dietary Fiber 2g8%
Total Sugars 4.4g
Protein27.6g
Calcium 50mg4%
Iron 11mg62%
Potassium 295mg7%
Vitamin D 142mcg710%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
INGREDIENTS :
2large onions peeled & quartered
1tbsplight olive oil
2tbspbutter + 1 tsp extra
Pinch of salt
½tspsugar
2tbspflour
1000gbeef stock or vegetable stock
250mldry white or red wine (omit for halal)
½tspground sage
1bay leaf
Salt and pepper to taste
Handful grated Swiss cheese
Bread
6slices 1cm thick French bread
250gSwiss cheese grated*
100gparmesan cheese grated*
Olive oil for drizzling
Directions
COOKING METHODS:
1
- Place in onion and press TURBO
Settings: 3 Seconds
- Scrape down sides.
2
- Add oil and 1 tbsp butter (except extra 1 tsp butter) then saute.
Settings: Timer: 4 Minutes / Speed: 2 / Temperature: 100°C
3
- Sprinkle the flour over the onion mixture, extra 1 tsp butter, salt and sugar. Continue to saute.
Settings: Timer: 2 Minutes / Speed: 2 / Temperature: 80°C
4
- Add stock, wine, sage and bay leaf.
Settings: Timer: 30 Minutes / Speed: 1 / Temperature: 80°C
5
- Toast Bread: Preheat oven to 160°C.
- While the soup is simmering, slice the bread into 1cm thick pieces and arrange them in single layer on baking sheet. Bake for 6-8 minutes, until the bread is toasted and golden around the edges. Remove and set aside.
Settings: Timer: 8 Minutes / Temperature: 160°C
6
- When soup has finished cooking pour into a casserole dish. Remove bay leaf, add handful of grated cheese and stir through.
7
- Place toasted bread in a layer on the top of the soup and sprinkle the rest of the cheese thickly over the bread and drizzle with olive oil.
8
- Heat and broil in the oven for 4 minutes or until the cheese is melted and bubbly.
Settings: Timer: 4 Minutes / Temperature: 160°C
Notes:
- Cheese can be grated before you start the recipes.
AuthorLe-ThermiqueCategorySoupsDifficultyBeginner