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Name: French Onion Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 lbs Beef Bones; 3 stalks celery cut 2in peices; 2 medium onions cut 2in peices; Onion quartered; Head of garlic cut in half; 12 cups water; 1 tbsp peppercorn; 1.5 tbsp apple cider vinegar; 2-3 bay leaves; 6 lbs onions (after slicing about 9 lbs raw); 2 shallots, minced; 2 cloves garlic minced; 1 bottle red wine; 2 stick butter; 1/2 c olive oil; 1 tbsp apple cider vinegar; 1 tbsp Sherry or white balsamic; 1.5 tbsp red boat fish sauce; 1 tsp thyme; Salt and pepper

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INGREDIENTS

4 lbs Beef Bones
3 stalks celery cut 2in peices
2 medium onions cut 2in peices
Onion quartered
Head of garlic ; cut in half
12 cups water
1 tbsp peppercorn
1.5 tbsp apple cider vinegar
2-3 bay leaves
6 lbs onions (after slicing ; about 9 lbs raw)
2 shallots, ; minced
2 cloves garlic ; minced
1 bottle red wine
2 stick butter
1/2 c olive oil
1 tbsp apple cider vinegar
1 tbsp Sherry or white balsamic
1.5 tbsp red boat fish sauce
1 tsp thyme
Salt and pepper

INSTRUCTIONS

Arrange beef bones, celery, onions, carrots and garlic. In roasting pan. Roast at 450 for 20 minutes, the remove and turn bones. Roast for 20 more minutes, then add to soup pot and add water, bay, pepper, and vinegar. Leave in 225 degree oven overnight with lid.

Slice onions with mandolin, (cut about 1/4 in). Roast 3lbs in leftovers from beef bones. Add one stick butter and salt/pepper. Roast at 385, flip twice and remove when evenly roasted. Remove onions to pot and roast next set of onions in olive oil. When next set is ready to remove, pour 2/3rds bottle wine and return to oven until half reduced.

Meanwhile, melt 1 stick butter in pot. Make room in center of pot, sautee shallots, followed by garlic. Then brown mixture mildly, creating fond. Add remaining 1/3 bottle wine, pulling up fond. Add to this the wine reduced onions. Strain bone broth into onions, then add vinegars, fish sauce, and thyme. Salt and pepper to taste, simmer for an hour.

Serve with fresh bread, salad, and red wine.

NOTES

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French Onion Soup

4 lbs Beef Bones
3 stalks celery cut 2in peices
2 medium onions cut 2in peices
 Onion quartered
 Head of garlic cut in half
12 cups water
1 tbsp peppercorn
1.5 tbsp apple cider vinegar
2-3 bay leaves
6 lbs onions (after slicing about 9 lbs raw)
2 shallots, minced
2 cloves garlic minced
1 bottle red wine
2 stick butter
1/2 c olive oil
1 tbsp apple cider vinegar
1 tbsp Sherry or white balsamic
1.5 tbsp red boat fish sauce
1 tsp thyme
 Salt and pepper

Arrange beef bones, celery, onions, carrots and garlic. In roasting pan.  Roast at 450 for 20 minutes, the remove and turn bones.  Roast for 20 more minutes, then add to soup pot and add water, bay, pepper, and vinegar.  Leave in 225 degree oven overnight with lid.

Slice onions with mandolin, (cut about 1/4 in). Roast 3lbs in leftovers from beef bones.  Add one stick butter and salt/pepper. Roast at 385, flip twice and remove when evenly roasted.  Remove onions to pot and roast next set of onions in olive oil.  When next set is ready to remove, pour 2/3rds bottle wine and return to oven until half reduced.

Meanwhile, melt 1 stick butter in pot.  Make room in center of pot, sautee shallots, followed by garlic.  Then brown mixture mildly, creating fond.  Add remaining 1/3 bottle wine, pulling up fond.  Add to this the wine reduced onions.  Strain bone broth into onions, then add vinegars, fish sauce, and thyme.  Salt and pepper to taste, simmer for an hour.

Serve with fresh bread, salad, and red wine.

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Nutrition

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Serving Size: 1 (8583g)
Recipe Makes: 1

Calories: 2590
Calories from Fat: 1896 (73%)

Amt Per Serving		% DV

	Total Fat 210.7g	281 %
	Saturated Fat 120g	600 %
	Monounsaturated Fat 67.3g
	Polyunsanturated Fat 9.8g
Cholesterol 485.9mg		150 %
Sodium 254.6mg		9 %
Potassium 1358.6mg		36 %
Total Carbohydrate 40.3g		12 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 35.9g
Protein 5.2g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2590

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