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Beefy French Onion Soup
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Prep Time: 30 minutes or less | Cook Time: 3+ hours | Serves: 3
Lunch » Soup » FrenchVisual Recipe By: TheLizard Click Here To Print Recipe Using Selected Print Style | Click On Images To Enlarge
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Ingredients: Stock: |
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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. |
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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. |
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