By Cindy Adams
Want to add an elegance experience to your holiday meal? I recommend a Cranberry Beef Bourguignon meal for the perfect December dinner. Serve with French Onion Soup, Honeycrisp Salad and Creamy Mashed Potatoes to delight your family and guests. For added cheer, be sure to serve Homemade Holiday Eggnog. I hope you and your family have a wonderful holiday season and enjoy a meal around the table with family and friends. Most of my favorite memories of the holiday season involve being gathered in the kitchen or around the dinner table. So, from my family to yours, I wish you a Merry Christmas and a Happy New Year!
French Onion Soup
INGREDIENTS:
12 3/4-inch-thick French baguette slices
1/4 cup unsalted butter
3 pounds sweet onions, sliced
3 cloves garlic, minced
1/3 cup dry white wine
6 cups beef stock
4 sprigs fresh thyme
2 bay leaves
2 teaspoons balsamic vinegar
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups shredded Gruyere cheese
1/2 cup freshly grated Parmesan
INSTRUCTIONS:
1. Preheat oven to broil.
2. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
3. Melt butter in a large oven-proof braiser over medium heat. Add onions and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes. Stir in garlic until fragrant.
4. Stir in wine, scraping any browned bits from the bottom of the braiser.
5. Stir in beef stock, thyme and by leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
6. Stir in balsamic vinegar; season with salt and pepper to taste.
7. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
8. Place in oven and broil until golden brown and cheeses have melted; about 5 minutes.
9. Serve immediately.
