Baked French Onion
Soup
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: I save my "beef" oil after the baking process and refrigerate,
then reuse when I make broth again. You don't have to do this.
HOWEVER, let oil cool 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. Let oil cool
before tossing in garbage. Or you can tilt pan and drain oil into
container and refrigerate to use again at a later date (I'd say don't
keep for more than 3 weeks).
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.
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.


















After about 15 minutes, add the Sugar, and stir continuously. Cover
and simmer on low for 10 minutes or so. Add the DRY Vermouth, and
stir continuously again for 5 minutes. Cover and simmer on low for
about another 30 minutes.

















You don't want to ignore the Onions, but you DO want to have them
covered with a lid in between stirring. The Sugar and the Dry Vermouth
is what will caramelize the Onions, turning them into a deep rich brown
color. The more you simmer and stir, the darker and softer they will get.

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.

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.





















It's very little effort, but an extraordinary amount of cooking time - well
worth it.
You CAN make this ahead of time, and put into soup crocks, and
cover/refrigerate for no more than 2 days -- then bake.
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.
Click HERE for video
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