French Onion Soup
- beef bones
- beef cubes
- bay leaves
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.
- beef stock
- grated cheese (e.g. mozzarella, gruyère)
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.