Wolfgang Puck WPSC0017C - Manual (Page 7)

14
Easy French Onion Soup
8 servings
INGREDIENTS
6 large onions, sliced thin
3 tablespoons olive oil
2 cups chicken broth
2 cups beef broth
1/3 cup port
1 sprig thyme
1 bay leaf
8 slices french bread
2 slices gruyer cheese
METHOD
1 Toss onions and oil together in the slow cooker. Cover and cook on
HIGH for 9 hours. At this time onions will be beautifully caramelized.
2 Add broths, port, thyme and bay leaf. Stir, cover and cook on HIGH
until hot, 15 - 30 minutes.
3 Preheat oven to 400 F.
4 On a baking sheet toast French bread until golden brown, about 10
minutes in the oven. Remove and set aside.
5 Ladle soup into individual soup crocks. Top each soup with 1 piece of
toasted bread and 1 slice of cheese.
6 Place crocks onto baking sheet and bake at 400F for 8 - 10 minutes
or until the cheese is melted and bubbly.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
Roasted Fingerling Potatoes
with Garlic
Serves 6
INGREDIENTS
2 pounds fingerling potatoes, washed
10 cloves of garlic, peeled
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
Fresh cracked black pepper
METHOD
1 Combine all ingredients into slow cooker.
2 Push down to form a single layer.
3 Cover and cook on HIGH until tender, about 2 1/2 to 3 hours.
Recipe courtesy Marian Getz, Wolfgang Puck Chef
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TSCDIST_SlowCooker Manual 7/20/07 1:53 PM Page 13