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French Onion Soup VI
French Onion Soup VI
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Prep Time:
30 minutes
Cook Time:
130 minutes
Total Time:
160 minutes
Savory onion soup made with rich beef bone stock, soy seasoning, topped with cheesy garlic crouton.
Ingredients:
  • 3 pounds racked beef ribs
  • 5 red onions, sliced
  • 2 (14 ounce) cans beef broth
  • 2 teaspoons salt
  • 1 ounce soy based liquid seasoning
  • salt and pepper to taste
  • 6 slices French bread
  • 2 tablespoons butter, melted
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 0.5 cup shredded mozzarella cheese
Instructions:
  • Sear beef ribs in a large stock pot over medium heat until golden brown on all sides. Pour enough water to cover the ribs, bring to a boil, then reduce heat, cover, and simmer for 1 hour.
  • Transfer the meat and bones to a cutting board to cool. Add onions, beef broth, and salt to the rib water. Bring to a boil, then lower heat and simmer for 1 hour.
  • Once the bones have cooled down, delicately separate the meat using a knife, finely chop it, and incorporate it into the soup.
  • After 1 hour of gentle simmering, enhance the soup by seasoning with liquid seasoning, salt, and pepper to your liking. Continue to simmer for an additional 30 minutes.
  • Turn up the heat by preheating your oven's broiler.
  • Slice the French bread to fit in your bowls. Arrange the slices on a baking sheet, then brush with melted butter and sprinkle with garlic powder and paprika. Broil in a preheated oven until browned, which should take 2 to 10 minutes.
  • Divide the soup evenly among 6 ovenproof serving bowls. Place a crouton on top of each bowl, followed by a layer of mozzarella. Transfer the bowls onto a sturdy baking sheet and broil for 1 minute until the cheese is melted. Serve immediately.

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