Directions
- 1Add half a stick of butter to a pot.
- 2Add sliced onions to the pot.
- 3Sprinkle salt over the onions.
- 4Stir the onions over low heat continuously for 1 hour.
- 5Add flour to the caramelized onions.
- 6Salt the beef bones.
- 7Place the beef bones in the oven to roast.
- 8Transfer the roasted beef bones to a pot.
- 9Add leeks, celery, carrots, and onions to the pot with beef bones.
- 10Fill the pot with water.
- 11Add black peppercorns and salt to the pot.
- 12Cover the pot and bring to a boil.
- 13Strain the broth into the pot with the caramelized onions.
- 14Add thyme to the soup.
- 15Add red wine to the soup.
- 16Ladle the soup into oven-safe bowls.
- 17Place slices of bread on top of the soup in each bowl.
- 18Sprinkle cheese generously over the bread.
- 19Place the bowls in the oven to broil until the cheese is melted and bubbly.
Ingredients
- 0.5 stick butter
- onions
- salt
- flour
- 4 beef bones
- leeks
- celery
- carrots
- black peppercorns
- thyme
- red wine
- bread
- cheese
Equipment
potovenspoonroasting pantongsstrainerladlesoup bowls
Tips
- Use low heat and continuous stirring, with a lot of patience, to caramelize the onions for 1 hour.
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