French Onion Soup XI

After trying several different recipes I came up with my own that is probably the best onion soup my friends have ever had – so they tell me.

Step: 1

In a large saucepan over medium heat, melt butter. Stir and cook onions in butter until golden brown, 15 minutes.

Step: 2

Stir in the garlic and cook 1 minute. Pour in the beer and beef broth and season with mustard, thyme, black pepper and the bay leaf. Bring to a boil, then reduce heat, cover and simmer 30 minutes.

Step: 3

Preheat oven to 425 degrees F (220 degrees C).

Step: 4

Remove bay leaf from soup and ladle soup into a large casserole or individual ovenproof bowls, leaving about 1 inch of room at the top of the dish or dishes. Float slices of toasted bread on the soup and pile generously with Gruyere.

Step: 5

Bake in preheated oven 10 minutes, until cheese is lightly browned and bubbly.

Per Serving: 507 calories; protein 23.9g; carbohydrates 35.7g; fat 29g; cholesterol 86.5mg; sodium 946.4mg.

The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it does have a few notable differences. The meat is chopped into few of pieces but of being cooked 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 vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.