French Onion Soup IX

Thickly sliced onions are slowly cooked in butter, then combined with beef broth and Romano cheese before being ladled into bowls, and topped with toast and cheese.

Step: 1

In a large pot over low heat, melt butter. Cook onions in butter until soft and golden brown, 15 to 30 minutes.

Step: 2

Pour in beef broth and consomme and simmer 10 minutes.

Step: 3

Preheat oven broiler.

Step: 4

Whisk Romano into soup and season with salt and pepper. Pour soup into 8 ovenproof bowls. Top with toasted slices of bread and grated Gruyere.

Step: 5

Place bowls under broiler until cheese melts.

Per Serving: 213 calories; protein 11.6g; carbohydrates 26.4g; fat 7.2g; cholesterol 18.9mg; sodium 1094.1mg.

The name of “stew” can refer to 2 time a food and a cooking method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.