Creamy French-American Soup

This soup is an American take on the classic French Onion soup. With the addition of heavy cream, it has a little more fat but lots more flavor!

Step: 1

Preheat oven to broiler setting.

Step: 2

Melt butter in a saucepan over medium heat. Add onions and cook until softened, 5 to 8 minutes. Stir in the heavy cream and beef broth. Bring to a boil, then reduce heat to low and simmer, loosely covered, for 20 minutes. Season with salt and pepper, to taste.

Step: 3

Top each slice of bread with one slice of provolone and one slice of Swiss cheese; place on a cookie sheet. Broil on top oven rack until the cheese browns and the edges of the bread are crispy, 3 to 5 minutes.

Step: 4

To serve, ladle soup into 3 bowls and top with one slice of the cheese-topped bread.

Per Serving: 1034 calories; protein 24.7g; carbohydrates 34.9g; fat 90.4g; cholesterol 303.7mg; sodium 1166.5mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull water based . It’s same as to braising, instead it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.