Beefy French Onion Soup

Sep 21, 2007 by TheLizard | 0 Comments| Share it:   

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Info

  • Prep: ~30 mins.
  • Cook: 3+ hrs.
  • Serves: 3

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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.

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Step 2

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

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Step 3

Cover with water, bring to a boil and lid the cooker. Cook 6-8 hours.

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Step 4

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

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Step 5

Strain and refrigerate the stock.

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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.

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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.

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Step 8

Caramelize the onions and shallots.

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Step 9

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

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Step 10

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

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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.

Now that you have learned how to make beefy french onion soup, please be sure to view these other soup recipes. Also, you will love these French recipes.

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