French Onion Soup 法 國 焗 洋 蔥 湯

French Onion Soup 法國焗洋蔥湯

Ingredients:


  • Beef neck bone 3 lb (1.5 kg);
  • Beef shin 2 lb (1 kg);
  • 5 large onions, thinly sliced;
  • 1 tablespoon safflower oil;
  • 1 cup grated Jarlsberg cheese;
  • 1 cup grated Australia cheddar cheese;
  • 1/2 cup parmigiano reggiano cheese;
  • 1 tablespoon sea salt.

Recipe:

Serving for 4

  1. Add safflower oil to a large pan over medium high heat;
  2. Sauté onions until soft and translucent but not brown;
  3. Heat up 5 quarts of water in a stock pot;
  4. Add sautéd onions;
  5. In a separate sauce pot of boiling water, add bone and shin;
  6. Boil for 5 minutes until blood and stuff come out;
  7. Wash them off under cold running water;
  8. Add bone and shin in the stock pot;
  9. Add salt;
  10. Lower to simmer after it comes to a boil for 1 1/2 to 2 hours;
  11. Take out shin and slice to 1/2” (1 cm) thick;
  12. Put meat on the bottom of a bowl, make sure the bowl is oven proof;
  13. Add onion soup, Jarlsberg and Australia cheddar cheese;
  14. Place in 400˚F (200˚C) oven for 10 minutes or cheeses start to melt;
  15. Add parmigiano reggiano on top and put it back in the broiler;
  16. Keep an eye on it to avoid burning;
  17. Take it out and let cool down before serving.

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