French Onion Soup and Chocolate Banana Bread

French Onion Soup and Chocolate Banana Bread

Ingredients:

3 tablespoons unsalted butter, cut into 3 pieces
6 large  onions (3 yellow and 3 red onions) sliced
1 tsp salt
2 cups water, plus 3/4 cup for deglazing
1 tablespoon balsamic vinegar
1/4 cup dry red wine
4 cups low sodium chicken broth
1 cup beef broth
1 can organic beef consume 
6 sprigs fresh thyme
1 bay leaf
ground black pepper

Cheese Crouton

1 baguette, cut into 1/2-inch slices
4 1/2 ounces Swiss cheese, sliced 1/16-inch thick
1 1/2 ounces grated Gruyere cheese (about 3/4 cup)

French Onion Soup and Chocolate Banana Bread

Directions:

1. change kitchen appliance rack to lower-middle position and warmth kitchen appliance to 400°. liberally spray within heavy-bottomed giant (at least 7-quart) Dutch kitchen appliance with slippy preparation spray.

2. Place butter in pot and add onions and one teaspoon salt. Cook, covered, one hour (onions are going to be damp and slightly reduced in volume).

3. take away pot from kitchen appliance and stir onions, scraping bottom and sides of pot. come back pot to kitchen appliance with lid slightly open and still cook till onions square measure terribly soft and golden brown, one one/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot once one hour.

4. rigorously take away pot from kitchen appliance and place over medium-high heat.

5.Using kitchen appliance mitts to handle pot, cook onions, stirring oft and scraping bottom and sides of pot, till liquid evaporates and onions brown, fifteen to twenty minutes, reducing heat to medium if onions square measure browning too quickly.

6. still cook, stirring oft, till pot bottom is coated with dark crust, vi to eight minutes, adjusting heat as necessary.

7. Stir in 1/4 cup water scraping pot bottom to loosen crust, and cook till water evaporates and pot bottom has shaped another dark crust, vi to eight minutes.

8.Repeat method of deglazing two or three additional times, till onions square measure terribly dark brown.

9. Add wine and balsamy vinegar, stirring oft, till wine evaporates, regarding five minutes.

10.Stir in chicken and beef broths, two cups water, the thyme, and herb (tied with twine or wrapped in cheese artifact for straightforward removal from pot) and 1/2 teaspoon salt, scraping up any final bits of bronzed crust on bottom and sides of pot. Increase heat to high and convey to simmer.

11. scale back heat to low, cover, and simmer half-hour. take away and discard herbs, then season with salt and pepper to style.


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