French Onion Soup with Roasted 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.

Total Time

40min

4.0

1 Ratings

Author: East After Noon

Servings:

Ingredients

•

Large Yellow Onions , sliced, peeled

•

1/2 Tbsp

Extra-Virgin Olive Oil

•

4 cups

Chicken Stock

•

1 cup

Dry Red Wine

•

Bay Leaves

•

to taste

Salt

•

to taste

Ground Black Pepper

•

3 sprigs

Fresh Thyme

•

2 cloves

Garlic , thinly sliced

•

Beef Stock Cube

•

Beef Marrow Bones

Cooking Instructions

In a pot, slowly fry the Yellow Onions (3) in the Extra-Virgin Olive Oil (1/2 Tbsp) until translucent. Season with the Salt (to taste) and Ground Black Pepper (to taste) . Add the sliced Garlic (2 cloves) and the Chicken Stock (4 cups) and simmer for a few moments.

Throw in the Bay Leaves (2) , Fresh Thyme (2 sprigs) , and Dry Red Wine (1 cup) . 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 Beef Marrow Bones (8) on a lined baking sheet.

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!

Nutrition Per Serving

CALORIES

2411

FAT

241.1 g

PROTEIN

26.3 g

CARBS

21.7 g