French Onion Soup

Name: French Onion Soup
Prep time: 5 h 39 min
Cook time: 5 h 39 min
Total time: 5 h 39 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 1 bay leaf; 680 grams meaty beef bones; 454 grams beef shanks; 1 teaspoons freshly ground black pepper; 1 Tbsp whole black peppercorns; 14 grams 12 French bread baguette; 1 Tbsp butter; 2 larges carrots, peeled and coarsely chopped; 2 celery stalks, coarsely chopped; 59 milliliters chopped fresh chives; 1 bunch fresh flat-leaf parsley; 1 teaspoon chopped fresh thyme; 113 grams Gruyere cheese, shredded (about 1 cup, packed); 1 teaspoons kosher salt; 2 Tbsps olive oil; 1 medium onion, cut into wedges; 3 liters large onions, vertically sliced (about; 3 fresh thyme sprigs; 3 liters cold water

French Onion Soup might be a good recipe to expand your main course recipe box. One portion of this dish contains around 20g of protein, 15g of fat, and a total of 365 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up peppercorns, butter, carrots, and a few other things to make it today. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert. It will be a hit at your Autumn event. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes about 5 hours and 39 minutes.

Instructions

Preheat oven to 45

Equipment you will use

Oven

To prepare stock, arrange first 5 ingredients in a single layer on a large baking sheet.

Ingredients you will need

Stock

Equipment you will use

Baking Sheet

Bake at 450 for 35 minutes or until browned. Scrape beef mixture and pan drippings into a large Dutch oven. Stir in 3 quarts cold water and next 4 ingredients (through bay leaf); bring to a boil over medium heat. Reduce heat to low, and simmer 2 1/2 hours, skimming surface as necessary. Strain mixture through a fine-mesh sieve lined with a double layer of cheesecloth over a bowl; discard solids. Wipe pan clean with paper towels.

Ingredients you will need

Bay Leaves

Water

Beef

Equipment you will use

Paper Towels

Cheesecloth

Dutch Oven

Oven

Sieve

Bowl

Frying Pan

To prepare soup, return Dutch oven to medium heat.

Ingredients you will need

Soup

Equipment you will use

Dutch Oven

Add oil to pan; swirl to coat. Melt butter in oil.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add sliced onion to pan; cook for 5 minutes, stirring occasionally. Partially cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add salt and ground pepper; cook, uncovered, until deep golden brown (about 35 minutes), stirring frequently.

Ingredients you will need

Ground Black Pepper

Salt

Add reserved stock and chopped thyme; bring to a boil. Reduce heat, and simmer until reduced to 8 cups (about 50 minutes). Stir in chives.

Ingredients you will need

Chives

Stock

Thyme

Preheat broiler to high.

Equipment you will use

Broiler

Arrange bread slices in a single layer on a jelly-roll pan, and broil for 2 minutes or until toasted, turning after 1 minute. Ladle 1 1/3 cups soup into each of 6 broiler-safe soup bowls. Top each serving with 2 bread slices, and sprinkle evenly with cheese.

Ingredients you will need

Cheese