French Onion Soup recipe. The Way to be a healthy weight balancing energy in and energy out
Reaching or maintaining a healthy weight is about balancing the energy we take in with all the energy we burn off (energy out).
Tips for watching the energy you take in:
Enjoy many different foods from each of the five food groups in the amounts recommended Observe your portion sizes particularly foods and drinks that are high in kilo-joules Restrict your intake of energy-dense or large kilo-joule foods and beverages (check the kilo-joules on the menu when exercising ) If you do have an energy-dense meal, select meals or drinks that have fewer kilo-joules in other foods daily.
Tips for watching the energy you burn:
Be active in as many ways as you can through the day take the stairs instead of the elevator, get off the bus a stop early and walk break up sitting time at work Exercise regularly at least 30 minutes of moderately intense activity on most occasions Do more activity when you consume more kilo-joules.
Reaching and maintaining a healthy weight is good for your general vitality and well-being and helps prevent several ailments.
Before you jump to French Onion Soup recipe, you may want to read this short interesting healthy tips about Some Foods That Benefit Your Heart.
You already know how important it is to have a healthy heart. After all, if your heart is in bad shape then the rest of you isn’t going to be healthy too. You already know that regular workout and a healthy lifestyle are important in terms of the general health of your heart. Still, are you aware that there are a number of foods that have been discovered to help you improve the health of your heart? Keep on reading to learn which foods are beneficial for your heart.
Fish is possibly the healthiest food you can ingest. You may already know this since you’ve in all probability been told to ensure that you consume fish at least twice a week. This is particularly true for people whose hearts aren’t healthy or doing well. Be aware that fish is loaded with Omega 3’s which are elements that process cholesterol and turn it into healthy energy. Try eating fish at least two times every week.
There are tons of foods that you can eat that will be great for your body. It’s true that every food discussed in this article can help your body in numerous ways. They are especially wonderful, though, for promoting a healthy heart. Try to introduce these heart-healthy foods into your diet every day. Your heart will benefit greatly!
We hope you got benefit from reading it, now let’s go back to french onion soup recipe. To make french onion soup you need 20 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook French Onion Soup:
- Provide The Stock
- Get 4 lb lbs. cracked beef bones/soup bones w/o meat
- Take 2 onions, halved
- Prepare 2 scrubbed quartered carrots
- Take 2 celery stalks
- Provide bouquet garni:0.25 tsp. thyme, 1 bay leaf, 6 parsley sprigs, 2 unpeeled garlic cloves, 2 whole cloves
- Use 10 cups water
- Use For the Onions and Soup
- Use 1 1/2 lbs or about 5 cups of thinly sliced yellow onion
- Prepare 3 Tbsp Tbs butter+1 Tbs Oil
- Take 1 tsp salt
- Take 1 ⁄4 tsp sugar (helps the onions to brown)
- Take 3 Tbsp flour
- Use 1/2 cup dry white wine
- Get The strained Stock
- Use to taste salt and pepper
- Provide 2 Tbsp tbs Cognac, brings the flavors together
- Provide 4 rounds of hard-toasted french bread
- You need Grated good Swiss Cheese to cover
- Use Cook and assemble
Instructions to make French Onion Soup:
- Heat oven to 450F. Arrange the meat, bones, onions, and carrots in a cast iron pan. Place in the middle portion of the oven and roast for 30-40 minutes, turning occasionally until nicely browned.
- Remove from the oven and drain fat out of roasting pan. Transfer into an 8 or 10 quart soup kettle. Pour a cup or two of the water to the pan, set over heat (or back in the still hot oven). Scrape up all the brown bits at the bottom. Pour all that into the kettle.
- Tie the Bousquet garni in a coffee filter or cheese cloth.
- Cover ingredients with 10 cups water. Bring to a simmer, skim and add the salt, celery and bouquet garni. Simmer the stock for 4 to 5 hours. Strain the stock out of the kettle into a bowl.
- ONIONS, COOKING AND FINAL ASSEMBLY
- Melt butter, add oil to a large pot. Add sugar and onions, cover and cook on low for 30 minutes.
- Raise heat and cook, stirring often on medium until golden, around 45 minutes
- Stir in flour, cook for a minute and add stock and wine. Partially cover and simmer gently for one hour.
- Add Cognac, ladle into oven proof soup bowls, add bread slice and cover with cheese.
- Bake at 400 degrees until lightly brown.
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to help stop harmful germs from growing and spreading. You can take some steps to help protect yourself and your family from the spread of harmful bacteria.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw food like meat, poultry and vegetables After visiting the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands disperse bacteria more easily. Keep worktops clean
Before you start preparing food, it’s significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll need to wash them thoroughly.
You should shift dish cloths and tea towels frequently to avoid any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods like fish, poultry and vegetables may contain harmful bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, such as salad, bread and fruit. This is because these kinds of food will not be cooked before you eat them, so any germs that get on the meals won’t be murdered.
To help stop bacteria from spreading:
Do not let raw food such as fish, poultry or vegetables touch other foods Don’t prepare ready-to-eat food with a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed completely first Clean your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw fish or meat and store at the bottom shelf of this fridge where they can not touch or drip onto other foods
Wash, peel or cook vegetables unless these are called’ready-to-eat' on the packaging
Check the label
It is important to read food labels to be sure everything you are likely to use was saved correctly (according to any storage directions ) and none of the meals is past its’use by' date.
Food that goes off quickly usually has storage directions on the label that say how long you may keep the food and if it needs to go from the fridge.
This kind of food frequently has special packaging to keep it fresh for more. But it will go off quickly once you’ve opened it. For example, you might see’eat within two days of opening' on the tag. Use by dates
You shouldn’t use any food after the’use by' date, even when the food looks and smells fine, because it might contain harmful bacteria. Best before dates
The’best before' dates indicated on many foods are more about quality than safety. When this date runs out, it doesn’t mean that the food will probably be detrimental, but its own flavour, texture or colour might begin to deteriorate.
An exception to this can be eggs, which have a best before date of no longer than 28 days after they are laid. Following this date, that the caliber of the egg will deteriorate and if any salmonella germs are found, they could multiply to high levels and may make you sick.
If you plan to use an egg after its best before date, make certain you only use it in dishes where it will be fully cooked, so that both yolk and white are strong, like in a cake or even as a hard-boiled egg.
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