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RECIPE
10 INGREDIENTS5 STEPS40MIN

French Onion Soup with Roasted Marrow Bones

4.0
1 Ratings

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East After Noon

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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.
40MIN
Total Time

East After Noon

A literary soul writer, stylist, recipe developer and neutralist.
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Ingredients

US / METRIC
Servings:
2
Serves 2
3
Large  Yellow Onions , sliced, peeled
1/2 Tbsp
Extra-Virgin Olive Oil
4 cups
Chicken Stock
1 cup
Dry Red Wine
to taste
Salt and Pepper
3 sprigs
2 cloves
Garlic , thinly sliced
1
Beef Stock Cube
8
Beef Marrow Bones

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Nutrition Per Serving

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CALORIES
23925
FAT
2535.5 g
PROTEIN
217.0 g
CARBS
41.0 g

Cooking Instructions

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Step 1
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 and Pepper (to taste). Add the sliced Garlic (2 clove) and the Chicken Stock (1 liter) and simmer for a few moments.
Step 2
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.
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 and 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!

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Nutrition Per Serving
Calories
23925
% Daily Value*
Fat
2535.5 g
3251%
Saturated Fat
0.5 g
2%
Trans Fat
0.0 g
--
Cholesterol
10.0 mg
3%
Carbohydrates
41.0 g
15%
Fiber
8.8 g
31%
Sugars
26.7 g
--
Protein
217.0 g
434%
Sodium
1537.4 mg
67%
Vitamin D
--
--
Calcium
182.3 mg
14%
Iron
138.0 mg
767%
Potassium
198.1 mg
4%
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