In the midst of another blizzard and cold snap, French Onion Soup to the rescue! First, the stock:
Beef Stock
2 (ish) kg beef bones for stock
4 carrots, peeled and large diced
3 celery, large diced
2 Spanish onions, large diced
4 tablespoons tomato paste (a Turkish or Italian variety is richest)
1 leek
1 bunch parsley
4 sprigs thyme
2 bay leaves
8 peppercorns
1 cup red wine
Method:
1.
Place beef bones in a large roasting pan and
roast in a 375ºF oven for 45 minutes, or until the bones begin to become
golden brown.
2. Place the onions, celery and carrots on top of
bones and place back in oven and roast another 30 minutes or until the
vegetables begin to brown.
3. Coat bones with tomato paste and place
back in the oven again and roast until tomato paste until it starts to
brown but do not let it burn, approximately 15 minutes.
4. Place
bones and vegetables into a large stock pot along with remaining
ingredients. Cover the bones with cold water and bring pot to a simmer.
5.
While bringing the pot to simmer, place the roasting pan over a burner
and add the red wine. Scrape the bits from the bottom of the pan using
the wine to deglaze the pan, add wine and bits to the stock pot.
6. Once water comes to a boil, set to a low simmer, and skim the stock of scum and fat for the first two hours.
7.
Leave stock pot on a low simmer for about 4 hours. Periodically skim
excess fat from the top of the pot and add water if necessary.
8.
Remove pot from heat and strain stock through a fine sieve. Place into
individual containers and store in the refrigerator for up to a week or
the freezer for up to a month.
Next, the soup
French Onion Soup
3-8 red onions, depending on size and personal tastes, shredded
drizzle olive oil
salt and pepper, to taste
sprig of thyme
a few litres beef stock
red wine, or cognac
toasts and cheese (Emmenthal, Oka, or other sharp white cheese)
Sauté the onions in olive oil until translucent and soft. Season with salt and pepper. Add beef stock and simmer. Add wine or cognac. Simmer for about an hour.
Prepare toasts with cheese. Ladle soup into oven-proof bowls. Place cheese toasts on top. Broil until browned. Serve and enjoy!
