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French Onion Soup

INGREDIENTS :
 2 large onions peeled & quartered
 1 tbsp light olive oil
 2 tbsp butter + 1 tsp extra
 Pinch of salt
 ½ tsp sugar
 2 tbsp flour
 1000 g beef stock or vegetable stock
 250 ml dry white or red wine (omit for halal)
 ½ tsp ground sage
 1 bay leaf
 Salt and pepper to taste
 Handful grated Swiss cheese
Bread
 6 slices 1cm thick French bread
 250 g Swiss cheese grated*
 100 g parmesan 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.

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