Learn How to Make Beef Stock With French Onion Soup
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Stock means cleaning the fridge
Our ancestors always kept a pot of stock cooking. They threw whatever leftovers they had into it and used it to make soups and stews. French onion soup only has a few ingredients. The quality of those ingredients defines the dish. Many recipes call for pre-made beef stock. What sets this recipe apart is that we make the stock. This is the perfect chance to use the leftover vegetables in your fridge.
- 1+ lbs Beef Neck Bone
- 1 Tbsp Olive Oil
- 3 Tbsp Butter
- To taste Salt & Pepper
- 2 Carrots, Skinned and rough chopped
- 2 Stalks Celery, Rinsed, with tops, rough chopped
- Handful Parley
- 4 Green Onions, Ends removed, bottoms roughly chopped, tops thinly chopped and reserved
- 4 qts Water
- 2 lbs Yellow Onion, Medium Sliced
- 10 sprigs Fresh Thyme
- 2 Bay leaves
- 1 1/2 cup Dry White Wine
- 1 tsp Granulated Sugar
- 4-6 Slices French Bread, Toasted, then rubbed with garlic
- 4 oz Gruyere Cheese, Shredded
- Heat 1 tbsp butter and 1 tbsp olive oil to medium-high in an 8 qt dutch oven. Add the beef neck bones and brown thoroughly on all sides. Salt and pepper to taste while cooking.
- Fill a stock pot (used strainer insert) with 4 qts water. Add the beef, carrot, celery, parsley, garlic, thyme, bay leaf and green onion bottoms. Cover with the lid off set to allow liquid to escape. Bring to a boil, then reduce to a simmer. Simmer 6+ hours to release all of the flavor in the meat and vegetables.
- When the stock has 1 hour left, prepare the onions. A food processor with a slicing blade makes this a snap. Heat the same dutch oven with the oil and meat drippings to medium. Add the onions and cook, stirring occasionally, for 20-25 minutes.
- Salt and pepper the onion. Add the sugar and 2 Tbsp butter to the onions, lower the heat, and caramelize the onion for 20 minutes, stirring regularly.
- Add the wine and cook the onions on high 8-10 minutes until the liquid has reduced. Remove from heat.
- Strain the stock, and add to the caramelized onions. Salt and pepper to taste. Cook an additional hour. Preheat oven to a broil. *cut meat off bones and reserve for breakfast tacos.
- Portion soup into 4-6 oven proof bowls or ramekins placed on a cookie sheet. Top with a thick slice of French bread and cover with cheese. Broil until cheese starts to bubble. Top with green onion tops. Serve immediately.
Neck Bones Browned
Building the Stock
© 2017 Melissa Althen