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Classic French Onion Soup Recipe

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This recipe for Classic French Onion Soup, by , is from The Zimmermann Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Courtney Coleman
Added: Wednesday, October 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Put your dirndl on and go see your local butcher and ask for 7-10 lbs.beef and veal soup bones. Go to the local farmer's market in the town square and purchase (while catching up on the local gossip) 5 lb. bag of onions, sliced thin, 1c. each of carrot and celery, diced, 2 c. onion diced, 1 small can of tomato paste, 1 clove garlic, 2 bay leaves, 2-3 whole Cloves, 10-15 whole peppercorns, 1 tsp. thyme, salt to taste (2-3 Tbs.), 1 c. dry red wine, 1/2 c. good sherry wine or brandy, 2 sticks butter.

Directions:
Directions:
Brown the bones with a little oil in a large, heavy roasting pan at 400 for about an hour. remove bones to a large stock pot deep enough to fit all the bones with at least 6" head space. Deglaze the roasting pan with the red wine and scrape up all the brown bits with a wooden spatula.pour all into the stock pot, and fill with enough cold water to completely cover the bones. Bring slowly to a simmer. Skim scum and fat occasionally and cook for 1 hour. Add diced vegetables, tomato paste, and herbs and spices. Cook for 8-12 hours over a very low flame. Add water as need to keep the bones submerged. Strain the stock and discard the bones and solids. At this point the stock can be frozen for several months and is excellent for all manner of soup and sauces. (I usually boil the stock down to reduce it and concentrate it...then there is less to freeze.)

The day before you want to serve the soup thaw out a large portion of the stock. In a heavy dutch oven, melt the butter and slowly sweat the sliced onions, stirring frequently, continue cooking until the onions are carmelized and a very dark brown. Add sherry or brandy and the stock and simmer gently for 1/2 an hour. Taste and correct seasoning, adding more salt, pepper, and thyme as needed. Refrigerate until next day. The next day reheat the soup and make large croutons and broil them with gruyere cheese. Put one crouton in each serving bowl and ladle the hot soup on top. Bon Appetit!

Personal Notes:
Personal Notes:
I made this soup for the Lawrenceville Schneiders and they enjoyed it so much that Aunt Cathy asked me for the recipe. Well, when she got my email with the recipe and it finally finished uploading, she read the first line," Go see your local butcher...." her eyes glazed over and her fingers fumbled until she found the delete button! Once she had regained her composure she called me to say they'd just come back to our house and enjoy the soup when I made it! -Uncle Court

 

 

 

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