It’s super chilly out here and we have snow.
Snow that is going to stay and not just the little dust that we were teased with in October.
Soup season is here for good and one of my favourites is French Onion.
I often make a quick version of this using prepared beef stock but I had some bones from the beef that we just picked up from our farmer friend so I decided to make my stock from scratch.
It’s so easy and for pennies you get an incredibly delicious treat that you’re going to have to beat your family away from drinking on its own.
I started one evening after dinner with a nice heavy pot with 2 lbs of beef bones sauteeing in 1 tsp of oil. I added 1 large carrot and 2 small onions sliced in half with the skins on. I let everything brown for a couple of minutes and added 1 gallon of water and 1 tsp of rosemary. I let everything boil for 30 minutes and then had the whole thing cool overnight.
Drain off the bones etc and you have the best beef stock you’ll ever find.
Now for your soup. 1 T. of butter in a deep pan. Add 3 large thinly sliced onions and let them sweat until soft. Deglaze everything with 3 T. whisky. Add eight cups of beef stocks, a dash of worstershire and bring to a boil. Toast yummy bread (traditionally you use french stick but I like english muffins as they soak up more soup). Ladel soup into an oven proof dish. Add bread and cheese. Now, usually you use swiss BUT I like a really nice two year old cheddar. Broil until the cheese is melty and bubbly.