French Onion Soup

By DreiFromBK

Ingredients

• 5 pounds beef neck and shinbones
• 2 onions, halved
• 2 leeks, white and light green parts only, chopped
• 1 carrot, chopped
• 1 head of garlic, halved
• 3 thyme sprigs
• 6 parsley sprigs
• 2 bay leaves
• 1/2 teaspoon whole black peppercorns

Details

Servings 6
Cooking time 120mins
Adapted from foodandwine.com

Preparation

Step 1

Make the beef broth
Preheat the oven to 450°. Arrange the bones on a baking sheet and roast for about 30 minutes, until browned. Transfer to 
a very large pot and add all of the remaining ingredients. Add 7 quarts of water and bring to a boil. Cook over moderately high heat, skimming as necessary, until reduced by half (to 3 1/2 quarts), about 1 hour. Strain the broth into a large bowl and skim off the fat.

Meanwhile, start the soup
In a large pot, heat the oil. Add the onions and cook over moderately low heat, stirring frequently, until deep golden, about 1 hour. Season with salt.


Stir the butter into the onions until melted. Add the flour and cook over moderate heat, stirring, until the flour 
is incorporated and the onions are sizzling, 2 to 3 minutes. 
Add the beef broth and bouquet garni and bring to a simmer. Cook until reduced to 
10 cups, about 35 minutes. Discard the bouquet garni. Stir in the Cognac and vinegar 
and season the soup with salt and pepper.

Preheat the broiler. Ladle the soup into 6 ovenproof bowls set on a baking sheet. Top with toasted baguette slices. Toss the cheeses together and 
sprinkle over the bread. Broil 6 inches from the heat for 7 to 8 minutes, until the cheese is melted and golden. Garnish with chives and pepper and serve.