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French Onion Soup VI

French Onion Soup VI

Cost $15, save $10

Source: Recommended by CookPal

  • 130 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Meat

    • 🍖 3 pounds racked beef ribs

  • Vegetables

    • 🧅 5 red onions, sliced

  • Liquids

    • 2 (14 ounce) cans beef broth
    • 1 ounce soy based liquid seasoning

  • Seasonings

    • 🧂 2 teaspoons salt
    • 🧂 Salt and pepper to taste

  • Bread

    • 🍞 6 slices French bread

  • Miscellaneous

    • 🧈 2 tablespoons butter, melted
    • 2 teaspoons garlic powder
    • 2 teaspoons paprika
    • 🧀 ½ cup shredded mozzarella cheese

STEPS

1

Place beef ribs in a large stock pot over medium heat. Brown on all sides. Cover with water and bring to a boil, then cover, reduce heat and simmer for 1 hour.

2

Remove meat and bones to a cutting board to cool. Introduce onions, beef broth, and salt to the rib water. Bring to a boil, then reduce heat and simmer for 1 hour.

3

When the bones are cool enough to handle, remove the meat with a knife. Finely chop the meat and add to the soup.

4

After an hour of simmering, season the soup with the liquid seasoning and salt and pepper to taste. Simmer for 30 minutes more.

5

Preheat oven broiler.

6

Cut French bread in slices that will fit in your serving bowls. Place slices on a baking sheet and brush with melted butter. Sprinkle with garlic powder and paprika. Place under preheated broiler until browned, 2 to 10 minutes.

7

Ladle soup into 6 ovenproof serving bowls. Lay one crouton over each serving. Top with mozzarella. Place bowls on a sturdy baking sheet and place under broiler to melt cheese, 1 minute. Serve at once.

NUTRIENTS

Per 1 serving

🔥

442

Calories

  • 37
    Protein
  • 24
    Carbs
  • 22
    Fats

💡 Use sweet onions for a milder flavor.For extra crunch, use day-old French bread for croutons.Quickly broil the cheese to prevent overcooking the bread.For a deeper flavor, caramelize the onions before adding to the broth.