Name: French Onion Soup with Roasted Marrow Bones
Total time: PT2400.0S
Yield: 4
Ingredients: 3 Yellow Onion; 1 1/2 teaspoon Extra-Virgin Olive Oil; 1 liter Chicken Stock; 250 milliliter Dry Red Wine; 2 Bay Leaf; to taste Salt; to taste Ground Black Pepper; 3 sprig Fresh Thyme; 2 clove Garlic; 1 Beef Stock Cube; 8 Beef Marrow Bones

Table manners aside, this soup can definitely be classified as hearty winter fare. Olive oil, wine and homemade stock guarantee a rich dish, but it’s the beef marrow bones, roasted to perfection, that really make this soup stand out.

Oven

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Date Night

French Onion Soup with Roasted Marrow Bones

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Yellow Onion

Extra-Virgin Olive Oil

teaspoon

Chicken Stock

liter

Dry Red Wine

milliliter

Bay Leaf

Salt

to taste

Ground Black Pepper

Fresh Thyme

sprig

Garlic

clove

Beef Stock Cube

Beef Marrow Bones

Stove

In a pot, slowly fry the {@3:} in the {@0:} until translucent. Season with the {@5:} and {@1:}. Add the sliced {@4:} and the {@2:} and simmer for a few moments.

In a pot, slowly fry the Yellow Onion (3 N/A) [sliced, peeled] in the Extra-Virgin Olive Oil (1 1/2 teaspoon) until translucent. Season with the Salt ( to taste) and Ground Black Pepper ( to taste). Add the sliced Garlic (2 clove) [thinly sliced] and the Chicken Stock (1 liter) and simmer for a few moments.

In a pot, slowly fry the Yellow Onion (3) in the Extra-Virgin Olive Oil (1 1/2 teaspoon) until translucent. Season with the Salt (to taste) and Ground Black Pepper (to taste). Add the sliced Garlic (2 clove) and the Chicken Stock (1 liter) and simmer for a few moments.

Throw in the {@3:}, {@2:}, and {@1:}. Unwrap the {@0:} and, using your fingers, crumble into the soup. Give it a good stir and allow to simmer and reduce slightly for 20 minutes.

Throw in the Bay Leaf (2 N/A), Fresh Thyme (2 sprig), and Dry Red Wine (250 milliliter). Unwrap the Beef Stock Cube (1 N/A) and, using your fingers, crumble into the soup. Give it a good stir and allow to simmer and reduce slightly for 20 minutes.

Throw in the Bay Leaf (2), Fresh Thyme (2 sprig), and Dry Red Wine (250 milliliter). Unwrap the Beef Stock Cube (1) and, using your fingers, crumble into the soup. Give it a good stir and allow to simmer and reduce slightly for 20 minutes.

Preheat the oven to 190 degrees C (375 degrees F) and arrange the {@0:} on a lined baking sheet.

Preheat the oven to 190 degrees C (375 degrees F) and arrange the Beef Marrow Bones (8 N/A) on a lined baking sheet.

Preheat the oven to 190 degrees C (375 degrees F) and arrange the Beef Marrow Bones (8) on a lined baking sheet.

Season with {@2:}, {@0:} and {@1:}. Roast off the bones for 10 to 15 minutes.

Season with Salt ( to taste), Ground Black Pepper ( to taste) and Fresh Thyme (1 sprig). Roast off the bones for 10 to 15 minutes.

Season with Salt (to taste), Ground Black Pepper (to taste) and Fresh Thyme (1 sprig). Roast off the bones for 10 to 15 minutes.

Either serve bone marrow as a starter with melba toast or as part of the soup along with a slice of toasted sourdough topped with melted Gruyere or Stilton. Enjoy!

French Onion Soup with Roasted Marrow Bones

4.0

40MINS

$2.85

Ingredients

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