Beefy French Onion Soup

Ingredients:

Stock:
4 Carrots
1 Head Garlic, chopped in half
4 Stalks of Celery
3 Bay Leaves
1 TB Black Peppercorns
1 Onion, quartered
3 springs fresh thyme
4 back ribs
2 oxtails
Water to cover

Soup:
2 quarts beef stock
About 1.5 cups reserved beef, shredded
1/2 cups dry white wine
3 TB brandy
1 TB fresh thyme
2 sweet onions
3 shallots
1 white onion
Gruyere Cheese, shredded
Baguette, sliced

Step 1:

In a pressure cooker over medium-high heat, brown the back ribs and oxtail and reserve.

Step 2:

Add the meat back into the pressure cooker along with the vegetables and herbs.

Step 3:

Cover with water, bring to a boil and lid the cooker.

Cook 6-8 hours.

Step 4:

Once completed, steam off the pressure, pull out the meat and reserve.

Step 5:

Strain and refrigerate the stock.

Step 6:

Once the meat is at a manageable temperature using your hands remove the bits of meat from the fat and shred. It should be extremely tender and pull away from the fat effortlessly.

Step 7:

Once the stock's temperature has come down, you'll notice a lot of fat has congealed on top. Remove and discard this.

Step 8:

Caramelize the onions and shallots.

Step 9:

Add the stock, thyme, shredded beef and white wine, and simmer ~30 minutes on low heat.

Step 10:

5 minutes prior to serving the Beefy French Onion Soup, add the brandy.

Step 11:

Top the sliced baguette with the gruyere cheese and broil until melted.

To plate the Beefy French Onion Soup, ladle the soup into a bowl and top with 2-3 gruyere toasts.

Servers about 6 as part of a meal or 3 as a meal itself.