FRENCH ONION SOUP
For the beef stock:
2 and 1/2 lbs. beef bones
2 carrots (chopped)
1 celery stick (chopped)
1 onion (quartered)
4 quarts of water
For the soup:
4 tablespoons butter
1 tablespoon extra virgin olive oil
2 large onions (sliced)
1/2 cup of dry white wine
2 teaspoons of all purpose flour
4 cups of beef stock
8 slices of toasted bread
1 cup grated gruyere cheese
Start by making the beef broth: Preheat oven to 500ºF; place beef bones in an oven-safe pan and bake for 15 minutes or until well browned.
Transfer browned beef bones to a large pot and add carrots, onion, celery and water. Bring to a boil and cook covered over medium heat for one hour.
Discard beef bones and vegetables and strain the broth through a fine mesh sieve. If you refrigerate your broth the fat will solidify at the top, you can then remove the fat and will have a fat-free broth.
|Browned beef bones|
|Ingredients for beef stock|
Continue by caramelizing the onions: In a Dutch oven melt the butter with the olive oil and add onions. Cook the onions over medium heat stirring occasionally until very soft and caramelized (about 35 minutes).
Add flour, stir and cook for another minute. Add 4 cups of beef stock and bring to a boil, cook for 5 minutes over medium-low heat. Season with salt and lots of fresh ground pepper.
Prepare 4 individual bowls:
1. Fill with onions-broth mixture
2. Add 2 slices of toasted bread to each bowl
3. Top with grated gruyere cheese
4. Preheat oven to broil and cook a couple of minutes until cheese has melted and browned.