French Onion Soup IV

My husband brought this bachelor recipe with him when we got married. It is easy, a people pleaser, very filling, and can also create an elegant atmosphere for a special dinner.

Step: 1

In a large pot over medium high heat, saute the onions in the butter or margarine for about 5 minutes, or until tender. Add the consomme, broth, water and wine. Reduce heat to low and simmer for 45 minutes.

Step: 2

Preheat oven to 350 degrees F (175 degrees C).

Step: 3

In individual oven-proof bowls, break up Swiss cheese slices and place one slice in the bottom of each bowl. Place one slice of bread on each slice of cheese. Ladle in the soup, place another slice of bread on top and cover with more Swiss cheese. Put bowls in the oven and allow cheese to melt on top.

Per Serving: 393 calories; protein 26g; carbohydrates 23.6g; fat 19.3g; cholesterol 35.8mg; sodium 8622.8mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu all of it , and the water based material all of it covers the essential 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 perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the chill . 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 greatest comfort food, no matter the weather.