68 • NuWave
®
PIC Gold Complete Cookbook
French Onion Soup
Serves: 4
1 oz butter or margarine
16 oz yellow onion, thinly sliced
1 oz our
32 oz beef stock or broth
6 oz dry sherry
5 ml Worcestershire sauce
2 ml black pepper
6 slices French bread, toasted
8 oz shredded Swiss, Gruyere,
or Jarlsberg cheese
Directions:
1. In medium stock pot, melt butter
on Medium (135°C).
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 (80°C) 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
(135°C) 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 toast bread using
the NuWave
®
Oven.
Cook on the 10-cm rack
on Power Level HI for
4 minutes per side.
Creamy Cheddar Soup
Serves: 4
1 small onion, chopped
2 large pimentos, chopped
1½ oz butter
1½ oz all-purpose our
12 oz chicken stock
12 oz half-and–half
6 oz grated sharp Cheddar cheese
Salt and pepper to taste
Dash cayenne pepper (optional)
Directions:
1. In medium sauté pan, melt butter
on Medium-High (190°C).
2. Sauté onion and pimentos for
5-7 minutes.
3. Turn PIC down to Medium (135°C)
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 (80°C).
6. Add cheese and stir until melted.
7. Add salt, black pepper and cayenne
pepper to taste.
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