1. Preheat oven to 450
2. to prepare stock, arrange first 5 ingredients in a single layer on a large baking sheet. Bake at 450 for 35 minutes or until browned. scrape beef mixture into a large dutch oven. Stir in 3 quarts cold water and next 4 ingredients(through bay leaf); bring to a boil over medium heat. Reduce heat to low, and simmer 21/2 hours, skimming surface as necessary. Strain mixture through a fine mesh sieve lined with a double layer of cheese cloth over a bowl; discard solids.
3. To prepare soup, return dutch oven to medium heat. Add oil to pan; swirl to coat. Melt butter in oil. Add sliced onion to pan;cook for 5 minutes, stirring occasionally. Partially cover, reduce heat to medium-low and cook 15 minutes, stirring occasionally. Add salt and ground pepper; cook, uncovered, until deep golden brown(about 35 minutes), stirring frequently. Add reserved stock and chipped thyme; bring to a boil. Reduce heat and simmer until reduced to 8 cups(about 50 minutes). Stir in chives.
4. Preheat broiler to high
5. arrange bread slices in a single layer on a jelly-roll pan, and broil for 2 minutes or until toasted, turning after 1 minute. Ladle 1 1/3 cups soup into each of 6 broiler-safe soup bowls. Top each seving with 2 bread slices, and sprinkle evenly with cheese. Place soup bowls on jelly roll pan, and briol for 4 minutes until tops are golden brown and cheese bubbles.
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|Serving Size: 1 Serving (1484g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 93 (32%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 25.9mg||8 %|
|Sodium 494mg||17 %|
|Potassium 240.9mg||6 %|
|Total Carbohydrate 36.2g||11 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 33.3g|
|Protein 13g||19 %|
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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.
Calories per serving: 287
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