FRENCH ONION SOUP (WITH BEEF STOCK RECIPE)

FRENCH ONION SOUP (WITH BEEF STOCK RECIPE) image

Yield 6 Generous servings

Number Of Ingredients 15

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Ingredients

Beef Stock:
-5 Lbs. beef bones, such as shanks and/or oxtails
-1/2 cup coarsely chopped celery
-1/2 cup coarsely chopped carrot
-1/2 cup coarsely chopped onion
-4 1/2 - 5 quarts water, as needed (divided)
-1 tomato
-2 cloves garlic, smashed
-Bouquet Garni (6 peppercorns, 4 parsely sprigs, 2 bay leaves and 2 thyme sprigs all tied in a bundle of cheese cloth)
-1 teaspoon salt
Beef Stock:
Preheat oven to 400 Degrees
Place the beef bones, celery, carrot and onion in a roasting pan. Roast until bones are dark brown, about 1 to 1 1/2 hours.
Transfer the bones and vegetables to an 8 quart stockpot. Tilt the roasting pan and and spoon out as much of the fat as possible, leaving any brown bits behind. Set the roasting pan over medium-high heat and add 1 cup of water. Bring it to a boil, stirring and scraping to release any browned bits. Pour the deglazed liquid into the stockpot. Add the rest of the water, tomato, garlic, bouquet garni and salt. Add more water if needed to completely cover the bones. Bring pot to a simmer over medium-high heat, skimming off any fatand gray scum that rises to the surface. Reduce heat to medium-low, and gently simmer for 3-4 hours.
Strain the stock through a colander, into a large bowl, pressing on the solids to extract jucies. Discard the solids and rinse the colander. Place two layers of cheesecloth in the colander, and pour the stock through again into another large bowl or container. Degrease the stock using a degreasing pitcher, or allow stock to cool, then cover and chill overnight. When stock is chilled, scrape the solidified fat off the surface. Refrigerate stock for up to three days, or freeze for up to six months.

Steps:

French Onion Soup: -4 Tablespoons butter -5 Lbs. yellow onions, sliced 1/8 in. thick -1/2 teaspoon salt (divided) -2 1/2 quarts beef stock -1 cup dry white wine -1 tablespoon cognac or brandy -6 slices, sturdy artisan bread -Olive oil -1 clove garlic, cut in half -3 cups, shredded Gruyere cheese ( about 3/4 Lb.) French Onion Soup: Set two large saute pans or dutch ovens over medium heat and add two tablespoons of butter to each. When butter has melted, divide the onions between the pans, cover and cook slowly until translucent and tender, about 10 minutes. Remove the lids, add 1/4 teaspoon of salt to each pan, and brown the onions, stirring frequently, until they are the color of dark brown sugar, about 35-45 minutes. You should end up with about 2 cups of caramalized onions. Place the stock in a large pot set over high heat. Bring to a simmer and cook until reduced to 2 quarts, about 35-45 mins. Add the wine and congac, simmer for 45 minutes. Add the onions, and simmer for 10-15 minutes more. Meanwhile, preheat the oven to 375 degrees. Place a wire rack on a baking sheet. Lightly brush the bread with olive oil and set the slices on the rack. Place the sheet in the oven, and toast the bread for 15 minutes, turning slices over halfway through, until crisp on the outside. Rub the cut clove of garlic on each side. Set aside. When soup is ready, preheat the broiler and set the oven rack 6 inches below the heating element. Set 6 oven-proof bowls on a baking sheet. Divide the soup amongst the bowls. Set a slice of toasted bread on top of each, cutting to fit if necessary. Sprinkle the bread with cheese (about 1/2 cup per bowl) Place the baking sheet in the oven and broil until cheese is melted and just starting to brown. Serve immediately.