French Onion Soup with Port Wine

This soup is delicious and rich. We like it best on cold days. You can use more or less broth depending on how thick you like your French Onion Soup. Also try making with a Chardonnay as a delicious variation.

Step: 1

Melt the butter with the olive oil in a large pot over medium-low heat. Add the onion slices and garlic to the pot; season with a pinch of salt and black pepper. Cook the onions in the oil mixture until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.

Step: 2

Stir the brown sugar and thyme into the caramelized onions; allow the sugar to melt into the onion mixture, about 2 minutes. Pour the wine over the onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering another 5 minutes. Add the beef stock; cook together another 10 minutes. Season to taste with more salt and pepper, if desired.

Step: 3

Preheat the oven’s broiler.

Step: 4

Ladle the soup into 5 oven-safe crocks arranged onto a baking sheet. Top the soup with a slice of French bread; cover with a slice of Swiss cheese and sprinkle with some of the Parmagiano-Reggiano cheese.

Step: 5

Melt the cheese under the broiler until browned, 2 to 3 minutes.

Per Serving: 455 calories; protein 17.4g; carbohydrates 37g; fat 25.6g; cholesterol 47.9mg; sodium 426.4mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the liquid completely covers the contents in a stew as different 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 making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort 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 way they come together creates the greatest comfort food, no matter the weather.