Australian Women’s Weekly NZ

Dinners in a bowl

Beefed up French onion soup

SERVES 4 PREP AND COOK TIME 2 HOURS

2 teaspoons extra virgin olive oil
600g gravy beef, chopped into 2cm pieces
50g butter
6 large (1.2kg) brown onions, sliced thinly
1½ tablespoons plain flour
1 cup (250ml) dry white wine
1 litre (4 cups) water
1½ litres (6 cups) salt-reduced beef stock
2 bay leaves
2 teaspoons fresh thyme leaves

GRUYÈRE CROUTONS

1 small French bread stick, sliced
¾ cup (120g) Gruyère or Jarlsburg cheese, coarsely grated

1 Heat oil in a large saucepan; cook beef over high heat until browned. Remove beef from pan and lower heat to medium low.

Add butter to pan; add onions, cook, stirring occasionally, for about 30 minutes or until very soft and browned lightly. Increase heat to medium-high, add flour; cook, stirring, for 1 minute. Gradually stir

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Australian Women’s Weekly NZ

Australian Women’s Weekly NZ1 min lettiCookbooks, Food, & Wine
Easy Swap
If you like, use mango instead of rockmelon, and store-bought frozen yoghurt instead of making your own lime yoghurt gelato. If you prefer, use the same amount of frozen raspberries instead of frozen dragon fruit. You could serve these rice paper
Australian Women’s Weekly NZ3 min lettiEconomics
Access All Areas
If 2020 gave us nothing else, it blessed us with a new appreciation for our inner sanctums. Lockdown forced us to create work spaces in formerly unused nooks and crannies, and find neutral zones for relaxation and recreation. In addition, it saw us t
Australian Women’s Weekly NZ1 min lettiCookbooks, Food, & Wine
Test Kitchen Tip
The amount of juice from 10 limes varies seasonally; you may not need as many for the amount of juice required. Lime yoghurt gelato can be made up to 3 days ahead. We used 15cm diameter rice paper rounds here. They are available from major supermar