Classic French onion soup, with a twist- we add Guinness Extra Stout beer and red wine to bring out the beef flavor of the broth. Topped with a baguette and bubbly, browned Gruyere or Swiss cheese.
1 TBSN butter or extra-virgin olive oil
2 teaspoons minced garlic
4 large sweet Vidalia onions, thinly sliced
Kosher salt
1 bay leaf
1 sprig fresh thyme
1/4 cup red wine
1 TBSN Worcestershire sauce
1 12oz bottle Guinness Extra Stout beer
3 cups beef stock
1/2 baguette, sliced
6 slices Gruyere or Swiss cheese, sliced
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Medium Large mixing bowl, cooking spoon, measuring cup, measuring spoons, aluminum foil
Prep: 20 min Cook: 40 min Ready: 60 min Serves: 3-4
1. Heat the olive oil in a large skillet over medium-high heat. Add garlic and cook briefly to release aroma.
2. Add sliced onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are caramelized and golden brown.
3. Add the wine and Worcestershire sauce and bring to a boil to help deglaze the pan.
4. Add the thyme sprig, bay leaf, wine, and beer, and beef stock. Bring to a simmer for 10 more minutes.
5. Discard the bay leaves. Remove thyme sprigs and set aside.
6. Preheat the broiler. Ladle the soup into ovenproof soup bowls. 7. Arrange the baguette slices to float on top of the soup. Top with 2 slices of cheese and broil until bubbly and golden brown, 3 to 5 minutes.
8. Sprinkle top with some Thyme leaves. Serve piping hot.
1 serving:
Calories: 792
Total Fat: 37.7g Saturated Fat: 21.0g Cholesterol: 86mg Sodium: 2170mg Potassium: 839mg Total Carbohydrates: 77.2g Dietary Fiber: 7.2g Protein: 31.3g Sugars: 16g
Onions are considered one of the world's healthiest foods. Given that there are varieties of onions, how you use them could be different each time! Grown all over the world, the first record of using onion for health purposes and healing was in the 17th century. The truth is, onions are therapeutic, which is lucky, seeing as Americans eat over 20 pounds of onion per capita, per year.
Improved Immunity
Onions contain powerful antioxidants. Antioxidants are flavonoid compounds, which delay or help repair oxidative damage to different cells and tissues in the body. Eating onion regularly can also protect the body and help regenerate the powerful antioxidant vitamin E, which the body needs as a fat-soluble nutrient. Plus, onion contains allicin. Allicin, a plant-derived nutrient, is a killer of various viruses and bacteria, which means it's a good thing if you eat some raw onion when you feel the onset of a cold or flu, this way the immune effect will be the strongest.
Regulate blood sugar
There has been extensive research into how onions affect blood sugar. This is good news for the 29 million people in the United States who have diabetes. The tests showed that people, who were diagnosed with type 1, and those with type 2 diabetes, had a lower blood sugar level (glucose reading) after eating onions, and it remained low for up to four hours after eating. This means onion could be very helpful in the management of diabetes. This is because of the sulfur compounds in onions that work to increase insulin production and, therefore, lower glucose levels.
Cancer preventer
Onions are the richest natural sources of Quercetin you can find. Quercetin is a powerful antioxidant flavonoid that has been linked to inhibiting certain kinds of cancers. Research and clinical trials have been undertaken to learn more about the effect of the quercetin in onions have on cancer, and it is not considered a drug to combat cancer. Eating onions will give you many good benefits that could lead to preventing cancer, because of the dietary source of quercetin it contains.
Viognier. This wine will bring out the natural, caramelised sweetness of the onions, while adding a lovely, crisp floral character that will complement the cheese and garlic beautifully.
