Winter might almost be over, but that doesn’t mean we have to curb our cravings for delicious and hearty soups! These two classic recipes — French onion and braised beef and vegetable — will help you use up any leftover veggies in your kitchen. The best part? both recipes take only 30 minutes to make (the rest of the cooking time is just letting those delicious broths simmer).
How To Make a French Onion Soup in 30 Minutes
Fans of this comforting classic will love our version, made with sweet onions and topped with melty cheese toasts.
Servings: 6. Active time: 30 minutes. Total time: 45 minutes.
- 2 tablespoons butter
- 2 sweet onions (about 12 ounces), such as Vidalia, halved, thinly sliced
- 1 red onion, halved, thinly sliced
- 1/2 teaspoons dried thyme
- 2 cloves garlic, halved
- 1 tablespoon sugar
- 1/2 teaspoon pepper
- 1/4 teaspoon salt (optional)
- 1/2 cup white wine
- 2 (14.5 ounce) cans of lower-sodium beef broth
- 12 slices French bread
- 1 cup shredded Swiss cheese
- In large pot, melt butter over medium-high heat. Add onions, garlic, sugar, thyme, pepper, and salt. Cover and reduce the heat to medium. Cook, stirring occasionally, until tender and golden, about 15 minutes. Add wine. Bring to a boil, and cook for one minute. Add broth and 1⁄2 cup water, then simmer 15 min.
- While the soup simmers, heat the oven to 350 degrees Fahrenheit. Coat the bread with cooking spray and place on baking sheet. Bake — flipping once at three minutes — until golden, for about six minutes total. Top with cheese, and bake until melted, about five minutes. Top cups of soup with the cheesy toast.
Calories: 379 Protein: 18g Fat: 12g (7g sat.) Cholesterol: 28mg Carbohydrates: 51g Sodium: 938mg Fiber: 3g Sugar: 11g
How To Make a Braised Beef and Vegetable Stew in 30 Minutes
A splash of dry red wine adds delicious richness to this stick-to-your-ribs dish that preps in a flash!
Servings: 6. Active time: 30 minutes. Total time: 3 hours.
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds beef stew meet, cut into 1 1/4-inch pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1/2 cup dry red wine
- 3 cups lower-sodium beef broth
- 4 carrots, halved, cut into one-inch pieces
- 1 teaspoon dried crushed rosemary
- 1 pound Yukon gold potatoes, peeled cut into one-inch pieces
- In a bowl, mix flour, salt, and pepper. Add beef, then toss until coated. In a pot, heat oil over medium-high heat. Cook the beef in batches, flipping occasionally, until browned — about five minutes per batch. Then remove the meat and set aside.
- Add onion to the same pot and cook, stirring, until softened, about five to six minutes. Add garlic and cook for 30 seconds. Then, add wine, scraping up the browned bits. Add in the cooked beef, broth, carrots, and rosemary. Bring everything to a boil, then reduce the heat to low. Cover and let it continue to cook for one and a half hours. Finally, add the potatoes. Cover and cook until vegetables are tender, one hour.
Calories: 353 Protein: 36g Fat: 12 (4g sat.) Cholesterol: 92mg Carbohydrates: 25g Sodium: 539mg Fiber: 3g Sugar: 4g
This article originally appeared in our print magazine, Woman’s World.