Garlic bread and caramelized onions make everything better

It's true isn't it? I know you all agree. Garlic bread is just way better than regular bread. And you know what else? Caramelized onions make pretty much everything better too.

Have a loaf of bread? Sure you could wrap it in foil and heat it in the oven, but wouldn't everyone prefer it if you slathered it in butter and garlic?... and dare I say cheese?! And what if you were to put said garlic bread ON TOP of your favourite beef stew and crunch up the top in the oven? And what if you were to spoon golden caramelized onions between the bread slices?!?! Heaven.

This recipe takes any beef stew and makes it superman good. It's been kinda cold and not very sunny lately and after spending a week being sick, this was exactly what I needed to fill up on. You can use the beef stew recipe I wrote below, or just substitute your own beef stew recipe! The moral of this story is just that you should find a place for garlic bread and caramelized onions in every meal.

Crunchy Garlic Bread Beef Stew

FOR THE STEW:
6 strips bacon
2 lb beef chuck
1/4 cup flour
1/4 cup oil
1 cup dry red wine
1 onion
1 carrot
2 celery stalks
1 leek
2 cloves garlic
1 lb mixed mushrooms
12 oz amber beer
8 cups beef stock
2 tbsp worchestershire sauce
2 sprigs thyme
1 tsp allspice
3 bay leaves
2 tbsp tomato paste

Crisp up the bacon in a big pot over medium heat. Take out all the bacon pieces and hold for later but keep all the fat in the pan. Now cut your beef into 1 inch cubes and dredge in flour seasoned with salt and pepper. Brown your beef in batches in the bacon fat on high heat. Put your browned beef with your bacon aside.

Now add the oil, onion, carrot, celery, leek, and garlic. Sweat these on medium heat until translucent. Add the mushrooms and saute until they have shrunk and most of the moisture has evaporated. Add the remaining ingredients. Bring to a simmer and simmer 1 hour, covered.

If the beef is tender, your stew is done. If it doesn't fall apart then cook it for an additional 15 - 30 minutes.

Now time for the REALLY good part...

5 large onions
2 tbsp butter
worchestershire sauce
1 loaf Turkish bread (or anyother bread you want that has a soft crust)
4 cloves garlic
1/4 cup olive oil
1/4 cup chopped parsley
salt and pepper
grated cheese

Slice the onions thinly and put in a covered pot with the butter and some salt and pepper. On low heat cook, stirring occasionally, until the onions are a deep brown colour. Add the worchestershire sauce. Done.

Cut the bread on an angle. Pulverize the garlic with the parsley salt and pepper and mix with the olive oil.

Now time to assemble!

Preheat your oven to 200 degrees C.

In a big dish, spoon in all your stew. Layer the bread slices over the top, overlapping. Pour/drizzle the garlic oil over all the bread. Between the bread slices spoon in all of the caramelized onions, here and there.

Now, the piece de resistance... grated cheese! Sharp cheddar, Parmesan, Gruyere... whatever you like!

Put this beast in the oven for 15-20 minutes until it is bubbling, the bread is crunchy, and the cheese is melted/browned. Let it rest 5 minutes before digging in!

 

Oh my god. SO GOOD. Feeling creative? How about making a delicious chilli and topping it with homemade cornbread?! OMG THE POSSIBILITIES!!