French Onion Soup
- serving for 8
- 1+8+1.5 hours
- oven, pot, sieve
For Beef Stock
Ingredient
beef bones 2.5 kg
tomato puree 2 tbsp
white wine vinegar 3 tbsp
water 6 L
Vegetables & Herbs
onions 3 pc
carrots 2 pc
celery 4 stalks
garlic 1 head
fresh thyme few sprigs
bay leaves 5 pc
For Onion Soup
Ingredient
onions 1 kg
olive oil 2 tbsp
butter 30 g
Liquid
white wine 200 ml
port 80 ml
beef stock 1.5 L
Herb & Seasoning
thyme 6 sprigs
salt & pepper to taste
For Crouton
Ingredient
baguette
bashed garlic 1 clove
grated gruyere
Directions
Roast the bones at 200c for 1 hour
Roughly chop onion, carrot and celery
Roast onion, carrot and celery at 200c for 45 mins
Add to a large pan and add garlic, tomato puree, herbs, vinegar and water
Simmer for around 8 hours until reduced to 30-40% and skim off fat on top
Strain and chill stock
Finely slice onion
Melt butter with oil the add onions with a pinch of salt
Caramelize onions on low heat until sticky and brown
Add white wine and reduce until all liquid is gone, repeat this with port wine
Add thyme and stock simmer for 30 mins ten season to taste
Rub the baguette slices with a little olive oil and toast then rub with garlic
Ladle the soup into oven proof dishes top with toast and cheese then grill until cheese melt
Principles
- Simmer stock: achieve clear, flavorful, and well-balanced broth without cloudiness/bitterness
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Fat can be kept for roast potatoes
- Bones can be used again for remouillage
- Remouillage: a stock made from simmering bones that have already been used once
- Stock simmering time: beef=6-8 hrs ; chick/veg=2-4 hrs
credit to chefthombateman