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French Onion Soup with Homemade Beef Stock
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French Onion Soup with Homemade Beef Stock

7 godz.Porcje: 6Nutri-Score C€€
od @cooking_with.kian37 importówugotowano 0 razy
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Składniki

6 osób
  • beef bonesMięso2 kg
  • tomato pasteSpiżarnia60 g
  • yellow onion (cut into large pieces)Warzywa i owoce1 kawałek
  • carrots (cut into large pieces)Warzywa i owoce3 kawałki
  • celery ribs (cut into large pieces)Warzywa i owoce3 kawałki
  • fresh thyme (small bunch)Warzywa i owoce1 kawałek
  • fresh parsley (small bunch)Warzywa i owoce1 kawałek
  • black peppercornsPrzyprawy7 g
  • bay leavesPrzyprawy2 kawałki
  • waterInne1,9 litry
  • yellow onions (medium, thinly sliced)Warzywa i owoce5 kawałki
  • unsalted butterNabiał85 g
  • olive oilSpiżarnia60 ml
  • all-purpose flourSpiżarnia16 g
  • white wineNapoje240 ml
  • cognacNapoje80 ml
  • homemade beef stockSpiżarnia1,7 litry
  • bay leavesPrzyprawy2 kawałki
  • rosemary sprigsWarzywa i owoce3 kawałki
  • fresh thyme (small bunch)Warzywa i owoce1 kawałek
  • beef bouillonSpiżarnia15 g
  • Worcestershire sauceSpiżarnia30 ml
  • saltPrzyprawy10 g
  • black pepperPrzyprawy3 g
  • baguette (sliced ½ inch thick)Piekarnia12 kawałki
  • salted butter (melted)Nabiał40 g
  • fresh thyme leaves (finely chopped)Warzywa i owoce1 g
  • Gruyère cheese (grated)Nabiał340 g
  • Parmesan (grated)Nabiał50 g
  • chives (thinly sliced)Warzywa i owoce6 g

na porcję

Wartości odżywcze

602kcal

Węglowodany
35 g
Białko
29 g
Tłuszcz
38 g
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Przybory

  • Piekarnik
  • Blacha do pieczenia
  • Garnek
  • Szybkowar
  • Durszlak
  • Rondel
  • Miska
  • oven-safe bowls

krok po kroku

Przygotowanie

  1. Roast the beef bones

    • Preheat the oven to 400°F (200°C).
    • Coat the beef bones with tomato paste on all sides and place on a baking tray.
    • Roast for 40-50 minutes until deeply browned and caramelized.
    Krok 1

  2. Simmer the beef stock

    • Add the roasted bones to a large pot or pressure cooker with the onion, carrots, celery, thyme, parsley, peppercorns, bay leaves and water.
    • Pressure cook for 1 ½ hours, or bring to a boil, reduce to a simmer, cover and cook for 4-6 hours.
    • Strain the stock and set aside.
    Krok 2

  3. Caramelize the onions

    • Heat the butter and olive oil in a large pot over medium heat.
    • Add the sliced onions, season generously with salt and mix to coat with the fat.
    • Cover and cook, stirring often, for 1-1 ½ hours until deeply caramelized, removing the lid after 30 minutes and deglazing with a splash of water if needed.
    Krok 3

  4. Build the soup

    • Add the flour to the caramelized onions and cook for 2-3 minutes.
    • Add the white wine and cognac and reduce for 4-6 minutes until most of the liquid is gone.
    • Add the beef stock, beef bouillon and Worcestershire sauce, plus the bay leaves, rosemary and thyme tied with twine.
    • Bring to a boil, reduce the heat to low and simmer for about 30 minutes.
    Krok 4

  5. Make the crostinis

    • Preheat the oven to 375°F (190°C).
    • Toss the baguette slices with melted butter, thyme, salt and pepper in a bowl.
    • Lay them on a baking tray and bake for 15-20 minutes until crisp.
    Krok 5

  6. Broil and serve

    • Season the soup with salt and pepper and mix the Gruyère with the Parmesan.
    • Ladle the soup into oven-safe bowls, add a generous layer of cheese, two crostinis, then more cheese.
    • Broil on a baking tray for 3-5 minutes until melted and golden, then rest for 5 minutes.
    • Sprinkle with chives and enjoy.
    Krok 6
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