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French Onion Soup
Making your own beef stock isn’t as difficult or as scary as one might think. All you really need is some meaty beef bones which you can obtain at your local butcher shop, in the meat section of most grocery stores or simply save your own beef bones, freeze them until you have enough to make stock. Second you’ll need some water and lastly carrots, onions, celery and spices, to flavor your stock. All soups benefit from homemade broth or stock but especially French Onion Soup where the base or stock is forefront.
If you would like to make French Onion Soup with a more earthy, meaty, rustic taste you can substitute Venison Stock in place of the beef stock in this recipe. My hubby likes his French onion soup made with the venison stock vs the beef stock for that reason. Beef, venison, chicken, and turkey stock are basically made the same way. This summer save your ice cream pails so when winter rolls around again, you can make and freeze stock.
Stock up on cheesecloth when it goes on sale at large, discount stores (Target/Walmart) or pick it up at your local Dollar Tree. I love the Dollar Tree for stuff like that. You can find some of the handiest little gadgets at the Dollar Tree!
Hot cheesy, and so delicious!
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 large sweet onions, thinly sliced and separated into rings
- 2 cloves garlic, minced
- 4 cups beef broth
- 1/2 cup dry white wine or an additional 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon each salt and pepper
- 6 thick slices French bread
- 3 slices, 1 oz each Havarti sliced cheese
- Parmesan cheese, freshly grated
In a large nonstick saucepan, heat butter and oil over moderately high heat.
Add onions and garlic.
Lower the heat to low and cook for 30 minutes or until onions are very soft and golden brown, stirring often.
Add the broth, wine, Worcestershire sauce, salt and pepper.
Bring to a boil. Lower the heat and simmer, covered, for 20 minutes.
Meanwhile, preheat broiler. Arrange bread on a baking sheet.
Broil 4 inches from heat for 30 to 60 seconds or until toasted.
Top each bread slice with a half slice of cheese.
Broil for 1 minute more or until cheese melts.
Ladle soup into bowls; float bread on top of soup.
Sprinkle freshly grated Parmesan cheese on top.