Specifications

Caramelized Onion Soup
2½ pounds (1.1 kg) onions, peeled
and sliced
1½ tablespoons (25 ml) unsalted
butter, melted
1½ tablespoons (25 ml) extra virgin
olive oil
¾ teaspoon (3.75 ml) kosher salt
1½ tablespoons (25 ml) unbleached
all-purpose flour
¾ tablespoon (12 ml) brown sugar 4 cups (1 L) meat stock (half
chicken and half beef is fine), hot
1½ tablespoons (25 ml) Port
Makes about 6 cups (1.5 L)
Combine onions, butter, olive oil and salt in the ceramic pot of the Cuisinart
®
Slow
Cooker. Cover and press the on/off button to turn the unit on. Set time for one hour and press high. Once time switches to Warm, set time for 5 hours and press Low to cook until nicely browned. Stir every hour so the onions colour evenly. When onions are done, sprinkle in flour and sugar. Cook on Low for 30 minutes, stirring occasionally. Add hot stock and cook on High for one hour. Reduce to Low for 2 hours longer. Stir in Port. Serve soup with slices of toasted French bread, topped with melted Parmesan.
Nutritional information per serving (¾ cup [175 ml] without cheese):
Calories 190 (31% from fat) • carb. 27g • pro. 6g • fat 7g • sat. fat 2g
• chol. 8mg • sod. 636mg. • calc. 53mg • fiber 3g
Sausage & Lentil Soup
with Tortellini
¾ tablespoon (12 ml) extra virgin
olive oil
1 pound (500 g) turkey or chicken
Italian sausage links
8 ounces (230 g) mushrooms,
cleaned and quartered
¾ cup (175 ml) dried brown lentils,
rinsed and drained
8 ounces (230 g) yellow onions,
peeled and chopped
8 ounces (230 g) carrots, peeled,
thickly sliced
2 garlic cloves, peeled and chopped ¾ tablespoon (12 ml) basil 1½ teaspoons (7 ml) thyme ¾ ounce (20 g) sun-dried tomatoes
(not in oil), slivered
4½ cups (1.12 L) low-sodium
chicken stock or broth
6 ounces (170 g) cheese-filled
tortellini (refrigerated)
Makes 8 cups (2 L)
Heat the olive oil in a Cuisinart
®
12-inch (30 cm) nonstick skillet over medium-high
heat. When hot, add the sausage in a single layer and brown evenly on all sides, about 10 minutes. Remove and let cool. Add the mushrooms to the same pan and cook until brown, about 3 to 4 minutes. When the sausage is cool enough to handle, cut into ½-inch (1.25 cm) slices. Place the lentils in the ceramic pot of the Cuisinart
®
Slow Cooker. Add the chopped
onions, carrots, garlic, browned mushrooms, basil, and thyme; stir to combine. Sprinkle the mixture with the slivered sun-dried tomatoes and top with the sliced sausages and any accumulated juices. Add the chicken stock. Cover and press the on/off button to turn the unit on. Set time to 3 hours and press High; once slow cooker switches to Warm, set timer for 5 hours and press Simmer. Slow cooker will automatically switch to Warm when cooking time has elapsed. Forty-five minutes before serving, reset the temperature to High – if soup is very thick, add up to 2 cups (500 ml) water. After 15 minutes, add the tortellini. Cover and cook for an additional 30 minutes, until the tortellini are tender and cooked. Serve with freshly grated Parmesan.
Nutritional information per serving (1 cup [250 ml], without cheese):
Calories 312 (31% from fat) • carb. 30g • pro. 24g • fat 11g • sat. fat 3g
• chol. 51mg • sod. 1015mg • calc. 96mg • fiber 6g
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