Ingredients: |
Ingredients: 5 pounds beef soup bones
8 cups water
1/4 pound unsalted butter
1 tablespoon vegetable oil
1 tablespoon olive oil
3 pounds onions, sliced into 1/4 inch rings, sliced & separated
1 cup wine
1/2 teaspoon coarse ground pepper
1 1/2 teaspoons sea salt
1 loaf French bread, sliced into 3/4 thick rounds
enough slices of Brie or Gruyere cheese to cover each bowl of soup served.
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Directions: |
Directions:In a roasting pan, roast the soup bones in a preheated 450º oven for about 35 minutes. While roasting bones, bring the water to a boil and maintain the boil, covered, until the bones are ready. Add the roasted bones to boiling water, simmer bones, covered for 2 hours. Melt butter and both oils in a large frying pan. Brush the tops of the bread rounds with some of the butter/oil mixture and place in oven to toast. Set aside to cool. In the large frying pan, now saute onions in the remaining butter/oil mixture over medium-high heat until soft and translucent. Continue to cook as the onions carmelize. This should take about 30 minutes, don't leave the onions during this stage, stir steadily. When onions turn deep golden brown, remove the pan from heat and set aside. Remove bones and skim fat from broth. Transfer onion mixture to the broth. Add wine, pepper and add sea salt. Adjust seasonings to taste. Place one slice of toasted bread on the bottom of each soup bowl. Ladle soup over bread. Float another toasted bread slice on top Cover bowl with sliced cheese. Place bowl in hot oven long enough for cheese to melt over the top of the soup. Serve immediately. ( If there is no time for your kitchen to make beef broth, I have used packaged onion soup mix and canned beef consume and it is delicious!) |
This recipe for French Onion Soup is from