22
Ingredients
1 kg strawberries
500 grams of jam sugar 2:1
2 vanilla pods
Juice of half a lemon
Ingredients
3 medium onions
1 tablespoon clarified butter
1 tablespoon brown sugar
100 ml brandy
800 ml vegetable stock
Salt, ground pepper
4 slices of sliced bread
4 tablespoons grated Gouda
4 tablespoons grated Parmesan
Strawberry Jam
Onion Soup
Serves 4
Method
1. Wash, dry and halve the strawberries.
2. Halve the lemon and squeeze out the juice.
3. Cut the vanilla pods lengthways and carefully scrape out
the vanilla essence with a teaspoon or a knife.
4. Put the strawberries, jam sugar and vanilla essence into
the cooking bowl.
5. Set the temperature controller to 3 (Cooking).
6. Stirring constantly, bring the jam to the boil and boil for
around 5 minutes.
7. Stir in the lemon juice.
8. Immediately pour the jam into prepared jam jars and
screw the lids shut.
9. Turn the jars upside down for 15 minutes and then
allow to cool completely.
Method
1. Peel the onions and cut into fine rings.
2. Set the temperature controller to 3 (Cooking).
3. When the cooking bowl is hot, add the clarified butter.
4. Fry the onions until golden brown, stirring all the time.
5. Add the sugar and allow the onions to caramelise
slightly.
6. Deglaze with the brandy, allow to boil briefly and then
add the vegetable stock.
7. Season with salt and pepper.
8. Simmer for about 30 minutes.
9. You will need heat-resistant soup bowls for the soup’s
gratin topping.
10. Preheat the oven to 230°C (Grill / top heat).
11. Cut the bread to the size of the soup bowl and toast it.
12. Put the onion soup into the soup bowl, place the toast
over the soup and sprinkle with cheese.
13. Bake quickly in the oven until the cheese has melted.
