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French Onion Soup
ingredients
2kg brown onions, thinly sliced
60g butter
1 teaspoon sugar
1 tablespoon balsamic vinegar
2 litres rich beef stock (recipe follows)
Salt and pepper
6 slices French bread
100g gruyére cheese, grated
BEEF STOCK Ingredients:
2kg marrow bones (beef or veal)
2 tablespoons oil
3 onions, skin on and quartered
3 carrots, sliced
2 celery stalks, sliced
2 leeks, sliced
1 knob of garlic, cut in half
1 sachet of tomato paste
parsley stalks
1 bayleaf
sprig of fresh thyme
1 teaspoon of peppercorns
method
1. Cook the onions slowly in a pan with the butter for 45 minutes or until a rich golden colour.
2. Add the sugar and continue cooking for another 15 minutes. The sugar will caramelise the onions.
3. Add the balsamic vinegar and cook on a high heat for 5 minutes. Add the stock and simmer for 30-40 minutes skimming occasionally.
4. Add salt and pepper to taste.
5. Top bread slices with grated cheese and grill until melted. Pour soup into bowls and place a slice on top of each one.
BEEF STOCK Method:
1. Brown the bones in the oven for 1 hour
2. Heat oil in a large stock pot and add the onion, carrot, celery, leeks and garlic. Cook until brown.
3. Add the tomato paste and cook for a further 15 minutes.
4. Add the parsley, bayleaf, thyme, peppercorns and bones. Cover with water and slowly bring to the boil, skimming off any scum as it rises to the top. When clear of scum, simmer gently for at least 6 hours, skimming off the fat as necessary. The longer it summers, and the more liquid reduces by evaporation, the stronger the stock will be.
5. Strain, cool and remove any remaining fat. Return to the heat and reduce to 2 litres.
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