Sunday, 15 January 2012

French onion soup

 Last week I made some beef bone broth with the intention of making French onion soup. Making the soup itself is not difficult. It's the broth that's a little time consuming which is why I have already ordered some more bones from our meat supplier with the intention of freezing the broth for later use. I have tried to make it with stock cubes and canned broth but the depth of flavor really isn't there. Of course this would be really amazing with the floating chunks of French bread and cheese but it was still pretty filling and went pretty quickly. You'll need a mixture of onions for best results, I used yellow, red and shallots.  I guess I used about 8 or 9 medium sized onions. I also sliced them in the food processor but you can cut them thinly by hand. Most onion soup recipes call for a little sugar sprinkled over the onions to help caramelize them, you can do it without the sugar, it just takes a few minutes extra.


Ingredients Serves 6-8
A mixture of 8-10 onions (e.g red, yellow, shallot- medium to large in size, thinly sliced)
 cloves garlic crushed
1 tablespoon coconut oil
3 tablespoons ghee
2 litres of beef bone broth
salt and pepper
2 tablespoons cognac (optional)


 Place a heavy bottomed Dutch oven or pan on high heat and melt the ghee and coconut oil.
Add the onions to the pan and keep stirring them until the edges of them start to turn dark, this takes about 5 minutes or so. Then turn the heat down to the lowest setting, add the crushed garlic, stir once and then cook the onions and garlic, uncovered for a further 20-25 minutes without stirring. The bottom of the pan by this time, will be covered in a brown caramelized layer.
  Pour over the beef broth and season well with plenty of salt and pepper, scraping the bottom of the pan with a wooden spoon to release all the caramelized onion flavors.
Bring it up to simmering point and then turn it down to the lowest setting and leave it to cook uncovered for at least an hour. Just before serving check for seasonings and add the cognac (if using) for a little extra warmth.
Serve piping hot.

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