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French Onion Soup with Roasted Marrow Bones
Recipe

11 INGREDIENTS • 5 STEPS • 40MINS

French Onion Soup with Roasted Marrow Bones

4.0
1 rating
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.
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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.
40MINS
Total Time
$2.85
Cost Per Serving
Ingredients
Servings
4
us / metric
Yellow Onion
3
Large Yellow Onions, sliced, peeled
Extra-Virgin Olive Oil
2 tsp
Extra-Virgin Olive Oil
Chicken Stock
4 cups
Chicken Stock
Dry Red Wine
1 cup
Dry Red Wine
Salt
to taste
Fresh Thyme
3 sprigs
Garlic
2 cloves
Garlic, thinly sliced
Beef Stock Cube
1
Beef Stock Cube
Beef Marrow Bones
8
Beef Marrow Bones
Nutrition Per Serving
VIEW ALL
Calories
2411
Fat
241.1 g
Protein
26.3 g
Carbs
21.7 g
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French Onion Soup with Roasted Marrow Bones
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Cooking InstructionsHide images
step 1
In a pot, slowly fry the Yellow Onions (3) in the Extra-Virgin Olive Oil (2 tsp) 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.
step 1 In a pot, slowly fry the Yellow Onions (3) in the Extra-Virgin Olive Oil (2 tsp) 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.
step 2
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.
step 3
Preheat the oven to 190 degrees C (375 degrees F) and arrange the Beef Marrow Bones (8) on a lined baking sheet.
step 4
Season with Salt (to taste), Ground Black Pepper (to taste) and Fresh Thyme (1 sprig). Roast off the bones for 10 to 15 minutes.
step 4 Season with Salt (to taste), Ground Black Pepper (to taste) and Fresh Thyme (1 sprig). Roast off the bones for 10 to 15 minutes.
step 5
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!
step 5 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!
Tags
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Dairy-Free
Comfort Food
Low-Carb
Shellfish-Free
Dinner
French
Side Dish
Soup
Winter
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