French Onion Soup VIII

Try substituting vermouth for the white wine!

Step: 1

In a large saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges.

Step: 2

Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine and water with bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes.

Step: 3

Preheat oven broiler.

Step: 4

Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese.

Step: 5

Place bowls under broiler until cheese is melted.

Per Serving: 253 calories; protein 10.8g; carbohydrates 26.9g; fat 10.1g; cholesterol 21.6mg; sodium 646.2mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces instead of being processing menu whole , and the water based material all of it covers the essential 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 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 cozy factor more than a way beyond preserving 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 make the greatest comfort food, no matter the weather.