Classic French Onion Soup
Recipe from Bon Appétit, from their YouTube videoWritten down by ReelsMeals from the caption and voiceover.
- 12 hr 45 min
- Serves 6
- 16 ingredients
- Oven
The only one of the 3 with beef bones, garlic, bay leaf and black peppercorns.
Ingredients
Beef Stock
- beef bones (oxtail, knuckles, marrow bones)
- 2bay leaf
- a pinchblack peppercorns
- to tastesalt
- 2 tbsptomato paste
- 1/2 bottlered wine
- 4 lwater
Caramelized Onions
- 6onions
- 3 clovesgarlic
- a pinchsalt
Garnish & Assembly
- 200 gbone marrow
- 1baguette
- 100 gGruyère cheese
- 100 gComté cheese
- 2 tbspchives
- 1 tspcognac
- a pinchblack pepper
How it goes
Preheat the oven to 450 °F (230 °C). Spread the beef bones (including oxtail, knuckles, and marrow bones) on a sheet pan and roast for about 30 minutes, until deeply browned.
While the bones roast, thinly slice six onions and set aside.
In a large stockpot, combine the roasted bones with any pan drippings, 2 bay leaves, a pinch of black peppercorns, salt to taste, 2 tbsp tomato paste, 0.5 bottle red wine, and 4 L water. Bring to a boil, then reduce to a gentle simmer and cook for 6–12 hours, skimming occasionally.
Strain the broth through a fine sieve, discard the solids, and keep the clear stock warm over low heat.
In a separate large saucepan, melt a little butter or oil over medium heat. Add the sliced onions with a pinch of salt and cook slowly, stirring frequently, for about 1.5 hours until the onions are soft, golden, and deeply caramelized.
During the last 10 minutes of onion cooking, add the minced garlic and stir briefly.
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