Baked French Onion
Soup
NOTE: For an even richer broth try this before sauteing the Onions:
DAY 1
I let it cool, refrigerate covered overnight
DAY 2
and then simmer again for at least 3 hours the next day. I then cool it
down, refrigerate over night AGAIN.
DAY 3
Simmer for a few minutes
Put a LARGE bowl under a
collander/strainer.
Remove bones to plate and save for FIDO. Pour the rest of the broth
over colander so the left over veggies don't get in,
but broth is pure in bowl.
Put broth BACK into stock pot. Make sure it is cooled down.
Refrigerate, covered over night. You can discard the veggies.
DAY 4
The next day you can remove the top fat and discard. Now you have a
rich broth!!
On this day (or any of the previous days when you strain the Broth) is
when you should start to saute the onions, and add them to the broth
to simmer on low for 3 hours always checking to make sure it doesn't
over cook or dry out; add water only if necessary.
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NOTE: You can also make this in a slow cooker instead of simmering on stove top.
Slow cook broth & bones LOW for a good 8 hours, refrigerate when cool. Then the
next day again on LOW for a good 4 hours.

This soup will take at least 2 days to make, but the result is FABULOUS!! I made
this ALL with homemade broths.

INGREDIENTS:
4 Femur Bones
Olive or Pomace Oil (or vegetable oil) to drizzle over
6 LARGE Onions (Red, Spanish, White, Vidalia)
2 cloves Garlic, smashed
1-2 peeled Carrots, cut up
Celery bunch, trimmed - about 3/4 Cup (see photo)
2 Bay Leafs
1/4 cup DRY Vermouth
2 Tablespoons Butter
1 - 2 Tablespoons Sugar
at least 1 cup of Chicken Broth (see recipe
HERE)
Salt, Pepper
3-4 slices EACH of Provolone, Swiss or Lorraine
1/2 Cup or more of Shredded Mozzarella
1/4 Cup or so of grated Parmesan or Romano

DIRECTIONS:
On a large foiled lined cookie sheet, place the Femur's, Carrots, ONE Spanish
Onion roughly cut. Drizzle with Oil.
NOTE: Let oil cool in pan and throw in garbage NOT the drain.
In a 400*F oven, roast for 45 minutes to 1 hour. Take out, and with a knife and/or
ice tea spoon, scoop/poke out the marrow from the femur. Return all to oven and
roast for 45 minutes more.
Remove from oven.
Place Bones, Marrow, Onions & Carrots into stock pot (or slow cooker) Let oil cool
before tossing in garbage.
Take the Celery bunch, and finely trim off the outer stalks. Put in stock pot.
Add a few dashes of Salt and Pepper. Add the Bay Leafs, and the smashed Garlic
cloves.
Pour in Chicken Broth (see recipe HERE).
Cover ALL of this with water, at least 2-3 inches over top of the Bones.
Bring to boil, cover, simmer on low for 6 hours, stirring every hour or so. COOL.
Refrigerate over night.
The next day, bring the broth up to a slow simmering point.
Take your onions, and from stem to stem (where the hairy points are), slice in half.
Remove skins. Then thinly slice those halves into what would look like  "half moons".
In a large pot (the kind you'd boil spaghetti noodles in) put sliced Onions and
Butter, saute on low, stirring constantly for a few minutes.
Cover and simmer on
low, stirring every couple of minutes for about 15 minutes. Do not neglect, and keep
an eye on it or it will burn. You are "sweating" the onions.
After about 15 minutes, add the Sugar, and stir continuously. Cover and simmer on
low for 10 minutes or so, stirring every couple minutes. The sugar carmalizes the
onions.
Add the DRY Vermouth, and stir continuously again for 5 minutes. This will deglaze
the pan. (you can use a splash of chicken broth instead, if you don't have DRY
vermouth) Cover and simmer on low for about another 30 minutes, constantly stirring.

Add the
STRAINED (see Notes below) Beef broth (about 2 to 4 cups; freeze the rest
if any), stir thoroughly, cover and simmer on LOW for about 3 hours, stirring
occasionally.

Taste, taste, taste during this time. Add more water if it's too thick, or salt and pepper.

FINALLY.....
Take a French Loaf of bread (make sure it's the right diameter to fit into your oven
proof individual soup crocks) and slice about 1/2 inch thick. Very lightly smear some
softened butter over one side. Put on foiled lined sheet, and toast for about 15
minutes or so, until very browned. Top each with a sprinkling of grated Parmesan or
grated Romano cheese if desired.

In the soup crocks, pour a bit of soup half way, put in toasted French Bread, push it
down, and top with just a bit more soup saving space for all the Cheese that is about
to come.
Place various cheeses over top. I like to use sliced Provolone, and sliced Swiss or
Lorraine Cheeses, as well as a generous dash of grated Parmesan or Romano, and
finally some shredded Mozzarella.

I then put the soup crocks onto a baking sheet, and bake at 350*F until Cheeses are
bubbly and melted (about 20 minutes).

I generally serve this dish with some type of salad....just to keep it light ya know.