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French Onion Soup

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Ingredients

Beef Stock
1300 g Beef Marrow Bones
350 g Onions
400 g Leeks
350 g Carrot
30 g Garlic
150 g Celeriac
1 tbsp Black Pepper
3 pcs Bay leaf
3 tbsp Cider Vinegar
5 l water
Onion Soup
1150 g Onions
100 g Butter
1 tbsp Sunflower oil
1 tbsp Sugar
1 tbsp Kosher Salt
1 tbsp Dried Herbs Spice
300 ml Cider
2 tbsp Brandy
300 g White bread
1 clove Garlic
100 g Gruyere Cheese

Nutritional information

804 g
Serving Size

Amount Per Serving

389
Calories

Calories from Fat 125

14 g
Total Fat

Saturated Fat 7 g

27 mg
Cholesterol
2744 mg
Sodium
752 mg
Potassium
39 g
Total Carbohydrates

Sugars 9 g

4 g
Dietary Fiber
18 g
Protein

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French Onion Soup

Features:
  • Events and Gatherings
Cuisine:
The most canonical recipe of French cuisine can be enjoyed at your home too if you dare to try!
  • 12 h
  • Serves 8
  • Hard

Ingredients

  • Beef Stock

  • Onion Soup

Directions

Try this classic French onion soup with a splash of cider and brandy. Though in the past this dish was the staple food of paupers, nowadays it became the luxurious delicacy not available for the wide range of people, as even its preparation may take over the whole day with the selection of the right beef stock.

Steps

1
Done

Carefully wash all the vegetables and beef bones. For the stock, you won't need to peel anything except celeriac. Measure all the rest soup components to make your work smoother.

2
Done

You won't need to peel your carrots, as this way they will bring more flavor. Cut them into approximately 5-cm pieces.

3
Done

Same way, don't peel the onions reserved for the stock. Cut them into quarters.

4
Done

Cut the garlic's roots and divide it into two or three parts, there's no precise formulas for that case.

5
Done

Cut your leeks into similar 5-cm slices.

6
Done

Transfer the marrow bones and previously cut carrots, onions and garlic into the baking sheet. Roast this mixture for 40-60 minutes at 230°C, it should become deeply brown.

7
Done

Once the beef stock base is ready, start scraping all the roasted vegetables and bones into the pot, don't forget any juices.

8
Done

After you transferred the mixture, you may use some water to wash the leftovers in the baking sheet. Pour the rest of water into the pot.

9
Done

Peel and chop your celeriac, add it together with bay leaves and whole peppercorns into the stock base. At the same time, pour the cider. Bring your beef stock to a boil and then reduce the heat. Simmer for eight hours or even more, if you want to get all the aroma.

10
Done

Let the beef bone stock slightly cool down before filtering it.

11
Done

Discard all large parts and then filter your stock with a fine sieve, nothing, except the liquid, should be left.

12
Done

This time peel your onions and cut them into regular half-rings, but don't try to make them too thin.

13
Done

Preheat the sunflower oil and combine with 2/3 of butter afterwards, keep the heat medium. Once the butter is melt, transfer the onions. Constantly stir while cooking for 15 minutes, the onion segments should become soft and slightly transparent.

14
Done

Season the softened onions with kosher salt and sugar. You need them caramelized, so reduce the heat and keep mixing from time to time for 45 minutes.

15
Done

Pour your cider and increase the heat until all the liquid is evaporated, that takes approximately ten minutes.

16
Done

Carefully pour your beef bone stock. If needed, add some water. Bring this French onion soup to a boil and then simmer it for twenty minutres.

17
Done

Sprinkle some dried herbs over your onion soup.

18
Done

Once the soup is ready, mix the left butter into it.

19
Done

Cut the bread into individual slices.

20
Done

Toast your bread in the oven for a couple of minutes.

21
Done

Peel one garlic clove. Rub your toasts with it.

22
Done

Get the individual ceramic bowl and pour some brandy into it.

23
Done

Ladle the onion soup into your bowl.

24
Done

Grate all your Gruyere cheese and divide it into individual servings.

25
Done

Put the garlic toast into the soup.

26
Done

Sprinkle some cheese over your onion soup, especially the toasted bread.

27
Done

Place into the oven for several minutes until the cheese is melt. Alternatively, you may simply place the toast with grated cheese into the bowl right after the brandy and pour your soup over. This way it will also taste great.

28
Done

Already see your Gruyere melt? Take it out and serve immediately. You won't regret all the time spent after you try even the first spoonful!

Iv Olendr

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