French Onion Soup
I usually post recipes that are fairly simple and relatively quick to prepare; however, this soup is anything but quick as it takes a couple hours to prepare, or more if you decide to make my Oxtail Broth ahead of time and use in the recipe. Don’t let the time be a deterrent to making this recipe, it is well worth the wait! This is a great recipe to make on the weekend when you have some time to relax and enjoy the process.
A great french onion soup depends on the type of broth and allowing the onions to slowly cook over a couple hours. I used my Oxtail Broth for this recipe which made this so much more flavorful and rich. Oxtail broth is extra delicious because it has little meat from the oxtail plus you’re still extracting all of the nutrients from the bones, so is really a mix between a meat stock and a bone broth. Keep in mind that when making this recipe, the broth you choose will most definitely impact the flavor of the soup. I think the richness of this broth combined with the caramelized onions is such a perfect combination!
PS: Need help making bone broth? Make sure to check out my YouTube page where I break down the process in my two-part series, first talking about how to pick the right kind of bones for the broth and second, talking about how to make the broth. If you like the videos, don't forget to subscribe to my channel and give them a thumbs up! As always, you can leave questions in the comments below :)
INGREDIENTS
4TBS grass-fed butter
2TBS olive oil
6-8C sliced yellow onion
6-8C oxtail bone broth
1-2tsp Sea salt
1/2tsp white pepper
1/2tsp coconut sugar
1C Shredded cheddar cheese
1C Shredded Swiss cheese
4 slices sour dough bread
Melt 2TBS butter an 2TBS oil in dutch oven on medium heat, then reduce heat to low, add onions and begin to saute.
Saute onions for 15 minutes covered, stirring occasionally so onions do not burn or stick to bottom of pot.
Uncover onions, add salt, pepper, and coconut sugar, then mix well.
Saute onions for 40 minutes on low, uncovered, stirring occasionally.
After 40 minutes, onions should be thoroughly cooked and browned. Then, add 6-8C oxtail broth and simmer for another 40 minutes.
In the meantime, place pieces of sourdough bread on baking sheet and drizzle with olive oil and sea salt on both sides.
Toss bread in oven at 375*F for about 2-3 minutes each side. Remove from oven, sprinkle with a handful of cheddar and Swiss cheese, then place back in oven for a few minutes until melted.
After soup has simmered for 40 minutes, remove from heat and top with cheese and pieces of sourdough bread then bake at 375*F for about 5 minutes until everything has melted.
Remove dutch oven from oven and serve!
