Classic French Onion Soup Recipe
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Ingredients: |
Ingredients: * 1 stick butter (8 Tablespoons) * 8 cups onions, thinly sliced * 3 Tablespoons flour * 3 quarts beef stock (see notes) * 1 Tablespoon salt * 1 teaspoon pepper * 1 cup brandy * 1 teaspoon BV meat glaze (or kitchen bouquet, bovril, or oxo, in a pinch)--optional * grated Gruyere cheese * grated Parmesan cheese * French bread * olive oil
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Directions: |
Directions:Melt the butter in a Dutch oven and add the onions, stirring constantly. cook for 5-7 minutes, until soft.
In the meantime, cut slices of French bread into 1/2 inch pieces and toast them at 350 degrees in the oven for about 15 minutes--until they are dry crusts.
When the onions are soft, sprinkle them with flour, stir, then add 2 cups of beef stock and stir until the mixture is thickened. Add the remaining stock, stir into 1 Tablespoon of salt, the pepper, and the brandy. Bring to a boil. Cover and simmer for 1/2 hour to an hour. Add the meat glaze and taste for seasoning.
When you're ready to serve, ladle the soup into individual bowls and cover each with a thick handful of Gruyere cheese. Top each with a piece of the toasted bread, which has been drizzled with olive oil. Sprinkle it with the Parmesan, then run them under a broiler for a few minutes and carry out to the table. |
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Personal
Notes: |
Personal
Notes: Beef Stock (5 quarts)
* 5-6 lbs cracked beef bones * 2-3 lbs soup bones with meat * leftover meat or fat that's around * 2 carrots, washed and trimmed * 4 onions, quartered * handful of fresh parsley * 2 parsnips, washed and trimmed * 3 cloves garlic, crushed * 2 bay leaves * 2 teaspoons salt * 2 teaspoons black peppercorns
In a 450 degree F. oven, roast the bones and meat in a large roasting pan for an hour. Put all bones in a large stockpot, then deglaze the roasting pan with a cup of water--and pour that into the stockpot. Add the remaining ingredients, then fill the stockpot with water to the 3/4 point. Bring to a boil slowly, then reduce heat and simmer, covered, for 2 hours. Remove cover, then simmer for at least another hour. Strain and pour into a variety of different sized containers (for different uses). Do not remove fat--this will seal the stock for its life in the freezer. Let cool to room temperature, then freeze.
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