French Onion Soup

by Ai Qi on 27th Dec, 2012

Posted by
Ai Qi
Date:
27/12/2012
Tags:
beef onion soup

Merry Christmas! Let the feasting begin! Xinyu and I have been cooking Christmas dinners for my family for the last couple of years. I guess we cook decently well, since my sister suggested having dinner at our place again this year. We are hosting a number of dinners this week+. Hence, I thought it was important to keep our menu simple. So in my feeble attempt at that, we started the meal with French Onion Soup, adapted from a recipe by Laura Calder.

Beef Stock

Ingredients:
beef bones , beef cubes , carrots , celery , salt , pepper , bay leaves , water
beef bones
['beef bones']
beef cubes
['beef cubes']
carrots
['carrots']
celery
['celery']
salt
['salt']
pepper
['pepper']
bay leaves
['bay leaves']
water
['water']
Recipe:

Roast the beef bones and cubes in an oven until brown. Place the roasted bones and beef cubes in a pot. Add water and bring to a boil. Pressure cook for 3 hours (or you can slowly cook it in a normal pot for 10 hours to extract the full beef flavour). Add carrots, celery and bay leaves. Season with salt and pepper to taste. Cook for another 1 hour.

French Onion Soup

Ingredients:
oil , onions , beef stock , bread , grated cheese (e.g. mozzarella, gruyère)
oil
['oil']
onions
['onions']
beef stock
['beef stock']
bread
['bread']
grated cheese (e.g. mozzarella, gruyère)
['grated cheese']
Recipe:
Slice the onions into thin strips.

Heat up the oil in a pot. Fry and caramelize the onions, about an hour. Stir the onions occasionally.

Add the beef stock. You can add some red wine and cognac to give a deeper flavour. Simmer for an hour.

Serve with bread toasted with cheese.
Burger and Fries Tao Huay (豆花)

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