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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Beefy French Onion Soup

Recipe Tags: Soup Recipes

Date Added: January 04, 2014

Ingredients:

6 Tablespoons Butter 6 Tablespoons Butter or margarine
1 Tablespoon Salad Oil 1 Tablespoon Salad oil or shortening for deep frying
3 1/2 Pounds Beef 3 1/2 Pounds Beef shank coarse grind
1 Onion 1 Onion finely chopped
2 Carrots 2 Carrots thinly sliced
1 Tablespoon Salt 1 Tablespoon Salt (to taste)
1/2 Teaspoon Peppercorns 1/2 Teaspoon Whole black peppercorns
5 Unit Parsley 5 Unit Parsley (optional)
1 Unit Bay Leaf 1 Unit Bay leaf ; small
8 Cups Water 8 Cups Water warmed
8 Onions 8 Onions thinly sliced, in rings
1 Unit Clove Of Garlic 1 Unit Clove Of Garlic minced or pressed
2 Tablespoons Flour 2 Tablespoons Flour (00 type)
1 Cup Dry White Wine 1 Cup Dry white wine preferably nonalcoholic white wine or vegetable stock
6 Unit French Bread 6 Unit Thick slices French bread cut on the diagonal
1 Cup Swiss Cheese 1 Cup Shredded Swiss cheese
1 Cup Parmesan Cheese 1 Cup Shredded Parmesan cheese
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Directions:

1. In a large soup kettle (at least six-quart size), heat 1 tablespoon of the butter and all of the oil.

2. Add beef shanks and brown well on all sides. Add chopped onion, carrots, salt, pepper, parsley, bay leaf, and water.

3. Bring to a boil, reduce heat, cover, and simmer for about 3 hours, until broth is richly flavored.

4. Strain broth into a large bowl. When meat is cool enough to handle, cut into chunks and return it, with marrow from bones, to broth; discard vegetables and bones.

5. Chill soup; skim off fat. (This much can be done 1 to 2 days ahead).

6. In same large soup kettle, heat remaining 5 tablespoons butter.

7. Add sliced onions, cover, and cook until limp, about 10 minutes.

8. Uncover and cook over low heat, stirring frequently, until onions brown lightly, about 30 minutes longer.

9. (Reduce heat if onions become too brown). Stir in garlic and flour.

10. Cook and stir until bubbly. Remove from heat and stir in about 4 cups of the broth.

11. Return to heat; mix in remaining broth with beef; add wine.

12. Bring to a gentle boil, cover, reduce heat, and simmer until ready to serve.

13. Salt to taste. Meanwhile, place bread in a single layer on a baking sheet in a 250 degree oven.

14. Toast until bread is very dry and barely browned (about 30 minutes).

15. Sprinkle about 1/3 cup of the mixed cheeses over each toast slice.

16. To serve, ladle soup into heatproof bowls. Top each with a cheese-and-toast slice.

17. Place under broiler, about 5 inches from heat, until cheese is melted and lightly browned, 3 to 5 minutes.

18. Serve immediately. NOTES : The traditional soup of the legendary Paris market, Les Halles, is a rich beef broth, dense with onions, crowned with cheese-laden toast, and so filling it is almost a main dish.

19. Here, to take it one rich step further, the broth is made with meaty beef shanks.

20. All this soup needs to become a meal is a leafy salad with an oil and vinegar dressing, and a robust red wine.

21. The broth can be prepared a day or more in advance.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Cheese, Sulfites, Garlic, Beef, Onion, Olive Oil allergies.
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