French Onion Soup

SAVEUR - - Contents -

SERVES 6 • To­tal: 4 hr. 50 min.

This clas­sic French onion soup recipe is adapted from the ver­sion made by au­thor Shane Mitchell’s fa­ther. Ask your butcher not to trim or scrape down the bones; their meat, fat, and con­nec­tive tis­sue con­trib­ute fla­vor and body to the soup. For the stock: 3 large beef mar­row­bones (4½ lb.) 2 large car­rots (12 oz.) 2 medium cel­ery stalks (3 oz.) 1 large yel­low onion (14½ oz.), un­peeled, halved 2 gar­lic cloves, un­peeled, smashed 2 small dried hot chiles, such as bird, ar­bol, or Kash­miri (op­tional) 1 small bunch Ital­ian pars­ley 1 small bunch fresh thyme 2 bay leaves 1 Tbsp. black pep­per­corns 1 Tbsp. kosher salt

For the soup:

10 Tbsp. un­salted but­ter, di­vided 4 large yel­low onions (3¾ lb.), peeled, halved length­wise, and sliced ½-inch-thick (11 cups) 1 tsp. sugar (op­tional) Kosher salt and freshly ground black pep­per 1 fresh baguette, cut into twelve ½-inch slices 2 gar­lic cloves, peeled and halved 6 cups coarsely grated Gruyère cheese 2 cups coarsely grated Parme­san cheese 1 cup dry white wine 1/4 cup dry sherry

1 Make the stock: Pre­heat an oven to 400° F. Line a large rimmed bak­ing sheet with alu­minum foil, place the bones on it, trans­fer to the oven, and roast un­til the bones are siz­zling and browned and most of the fat has ren­dered, about 1 hour.

2 In a large stock­pot, add the bones (re­serv­ing the pan drip­pings) and the rest of the stock in­gre­di­ents. Cover with 1 gal­lon cold wa­ter, then place over high heat and bring to a boil. Skim and dis­card any foam that forms on the sur­face, then lower the heat to main­tain a strong sim­mer. Cook, un­cov­ered, un­til the liq­uid has re­duced by half, about 2½ hours.

3 Re­move the stock from heat and set aside to cool slightly. Line a large mesh strainer with cheese­cloth and place it over a large heat­proof bowl. Strain the stock, dis­card­ing the solids, and let it rest for 10 min­utes. Skim and dis­card any grease that col­lects on the

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