French Onion Soup V

Very easy and oh, so good. This recipe is submitted from Quebec, Canada.

Step: 1

In a large pot over medium heat, saute the onions in the butter or margarine for 10 minutes, or until onions are tender. Stir in the flour, ground black pepper and the sugar to form a pasty mixture.

Step: 2

Now add the beef broth, water, parsley and thyme and simmer for 10 minutes, Then add the wine and simmer for 10 more minutes.

Step: 3

Preheat oven to broil.

Step: 4

Fill individual oven safe bowls 3/4 full with the soup. Place a slice of bread on top of the soup and cover with the cheese. Place bowls in the oven.

Step: 5

Broil in the oven until the cheese is melted and bubbly

Per Serving: 476 calories; protein 21.8g; carbohydrates 56.1g; fat 15.2g; cholesterol 35.7mg; sodium 1223.8mg.

The word “stew” can process to both a dish and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables 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 freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , 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 way they come together creates the ultimate comfort food, no matter the weather.