The Ultimate Chef's French Onion Soup
ID: 8d57c868...
This recipe elevates the classic French Onion Soup by focusing heavily on a rich, layered homemade beef stock. By utilizing roasted marrow bones, chicken carcass, beef trim, and a traditional beurre manié to thicken, it delivers an incredibly decadent, rich, and deeply savory flavor topped with gooey melted Comté cheese.
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🍳 Cooking Flow
Roast beef bones and chicken carcass at 180°C; sear beef trim and chopped vegetables in a stockpot, then deglaze with red wine. → Add roasted bones, beef stock, chicken stock, and herbs to the pot, then simmer for 1.5 hours to create a rich stock. → Slowly sweat sliced Spanish and Roscoff onions in the salvaged beef fat under a lid, then caramelize them uncovered until golden. → Stir beurre manié (butter-flour paste) into the onions, slowly whisk in the strained stock, and season with Worcestershire sauce. → Ladle into bowls, top with sliced baguette and Comté cheese, grill until bubbly and golden, and garnish with fresh chives.
Cooking Steps
Brief Cooking Order
Roast beef bones and chicken carcass at 180°C; sear beef trim and chopped vegetables in a stockpot, then deglaze with red wine. → Add roasted bones, beef stock, chicken stock, and herbs to the pot, then simmer for 1.5 hours to create a rich stock. → Slowly sweat sliced Spanish and Roscoff onions in the salvaged beef fat under a lid, then caramelize them uncovered until golden. → Stir beurre manié (butter-flour paste) into the onions, slowly whisk in the strained stock, and season with Worcestershire sauce. → Ladle into bowls, top with sliced baguette and Comté cheese, grill until bubbly and golden, and garnish with fresh chives.
Introduction
This recipe elevates the classic French Onion Soup by focusing heavily on a rich, layered homemade beef stock. By utilizing roasted marrow bones, chicken carcass, beef trim, and a traditional beurre manié to thicken, it delivers an incredibly decadent, rich, and deeply savory flavor topped with gooey melted Comté cheese.
Step 1
Place the beef bones and chicken carcass onto a baking tray, season lightly with salt, and roast in the oven at 180°C for about 35 to 45 minutes until golden and blonde.
Step 2
Dice the beef trim or stewing steak into small, even chunks.
Step 3
Heat a large stockpot over high heat. Add the diced beef trim and sear until deeply browned and caramelized, scraping the bottom of the pan to build flavor.
Step 4
Add the coarsely chopped onion, carrots, and celery to the stockpot. Pour in the red wine to deglaze the bottom of the pot, stirring well to lift all the caramelized bits.
Step 5
Remove the roasted bones from the oven. Pour off the rendered beef fat from the tray into a bowl and save it for caramelizing the onions. Add the roasted bones and marrow into the stockpot.
Ingredients List
Important Notes
Great French onion soup is defined by the quality and depth of the stock, not just the caramelized onions.
Utilizing the rendered beef fat from roasting the bones to fry your onions infuses a deep, cohesive beefy flavor throughout the dish.
Always slice onions vertically following their natural lines to help them maintain a pleasant, stringy texture instead of disintegrating.
A beurre manié provides a rich, velvety body to the soup, preventing it from tasting watery or thin.
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