Lances French Onion Soup

A proven, favorite recipe for the best French Onion soup ever. White Zinfindel goes great with this soup, too. You can double the recipe pretty easy, and I even tripled it once. Make sure to keep the sugar down, if you do.

Step: 1

In a medium stock pot, heat beef broth over medium-high heat.

Step: 2

In a saute pan, add butter and oil and cook over medium-high heat. Once heated, add onions and stir, until onions are tender and transparent. Stir in sugar.

Step: 3

Add onions to heated broth, stir and let simmer for 20 minutes.

Step: 4

Add wine and season with salt and pepper, simmer for 10 minutes.

Step: 5

Pour soup mixture into individual serving bowls and place a slice of bread on top, making sure bread gets well soaked. Place shredded cheese on top of bread and broil, 3 inches below heat, until cheese bubbles.

Per Serving: 664 calories; protein 32.7g; carbohydrates 56.1g; fat 33.1g; cholesterol 84mg; sodium 1463.2mg.

The word “stew” can refer to both a food 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, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the water based material completely covers the contents in a stew as compared 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 warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , 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 make the ultimate comfort food, no matter the weather.