Hearthware NuWave Precision - Creamy Cheddar Soup; French Onion Soup

46 • NuWave PIC Complete Cookbook
French Onion Soup
Serves: 4
2 tablespoons butter or margarine
2 cups yellow onion, thinly sliced
2 tablespoons our
4 cups beef stock or broth
¼ cup dry sherry
1 teaspoon Worcestershire sauce
½ teaspoon black pepper
6 slices French bread, toasted
1 cup shredded Swiss, gruyere, or
Jarlsberg cheese
Directions:
1. In large saucepan, melt butter on
Medium (275°F).
2. Add onions and cook, covered, for
20 minutes or until onions are tender
and caramelized, stirring sparsely.
3. Dust onions with our and stir.
4. Bring temperature down to Medium-
Low (175°F) and heat for 6 minutes
to remove raw our taste.
5. Stir in broth, sherry, Worcestershire
sauce and pepper and bring to boil
6. Increase heat to Medium (275°F)
and let simmer for 10 minutes,
uncovered.
7. Meanwhile add cheese to bread and
broil for 1-2 minutes, or until the
cheese melts.
8. Serve onion soup with bread round
on top.
Tip: Instead of using a broiler, you can t
toast bread using the NuWave
Oven Pro or Elite. For the Pro,
cook on the 4-inch rack on Power
Level HI for 4 minutes per side. For
the Elite, cook on the 3-inch rack
on Power Level HI for 2 minutes
per side.
Creamy Cheddar Soup
Serves: 4
1 small onion, chopped
2 large pimentos, chopped
3 tablespoons butter
3 tablespoons all-purpose our
1½ cups chicken stock
1½ cups half-and–half
¾ cup grated sharp cheddar cheese
Salt and pepper to taste
Dash cayenne pepper (optional)
Directions:
1. In saucepan, melt butter on Medium-
High (375°F).
2. Sauté onion and pimentos for 5-7
minutes.
3. Turn PIC down to Medium (275°F)
and add stock and half and half.
4. Once heated, gradually add our and
cook for 2 minutes, or until raw our
taste has been removed.
5. Bring temperature down to Medium-
Low (175°F).
6. Add cheese and stir until melted.
7. Add salt, black pepper and cayenne
pepper to taste.