Exotec's homemade onion soup
- Number of Servings: 14
Ingredients
5 thinly sliced onions (I used 3 sweet white and 2 red)fat rendered from rib roast bonesbutter, 2 T for each batch of onionsSwanson's chicken broth, 32 oz boxSwanson's beef broth, 32 oz box2 T Johnny's au jus/French Dip concentrate4 oz brandythyme, ground/driedsalt & pepper to taste4-6 beef rib bones
Heavily season the rib bones with kosher salt and freshly cracked pepper, and roast for 1 hour at 400°F.
Thinly slice 5 onions.
Collect the rendered fat from the roasted bones and saute the onions in batches, adding about 2 T butter to the rendered fat for each batch of onions. Deglaze the roasting and saute pans with brandy.
Put the caramelized onions and roasted bones (with the deglazing liquids!) in a large, heavy pot. Pour over 1 32-oz box each of Swanson's chicken and beef broths. Stir in 2 T of au jus concentrate and the thyme. You shouldn't have to add additional salt and pepper at this time if you seasoned your ribs heavily enough.
Simmer for about an hour. Remove the bones, leaving behind any meaty bits which happen to "volunteer".
Cool (preferably in the 'fridge) until you can remove the congealed fats.
Rewarm the next day, and season to taste with salt and pepper if needed.
I did not put the classic croutons-and-cheese on mine, although that's the yummy way to go! This soup has a nice flavour on its own due to the sweetly caramelized onions.
My best guess for final total volume was about half my stockpot -- probably about 14 cups, less the bones. This is what I used to figure the serving size (1 cup each).
Thinly slice 5 onions.
Collect the rendered fat from the roasted bones and saute the onions in batches, adding about 2 T butter to the rendered fat for each batch of onions. Deglaze the roasting and saute pans with brandy.
Put the caramelized onions and roasted bones (with the deglazing liquids!) in a large, heavy pot. Pour over 1 32-oz box each of Swanson's chicken and beef broths. Stir in 2 T of au jus concentrate and the thyme. You shouldn't have to add additional salt and pepper at this time if you seasoned your ribs heavily enough.
Simmer for about an hour. Remove the bones, leaving behind any meaty bits which happen to "volunteer".
Cool (preferably in the 'fridge) until you can remove the congealed fats.
Rewarm the next day, and season to taste with salt and pepper if needed.
I did not put the classic croutons-and-cheese on mine, although that's the yummy way to go! This soup has a nice flavour on its own due to the sweetly caramelized onions.
My best guess for final total volume was about half my stockpot -- probably about 14 cups, less the bones. This is what I used to figure the serving size (1 cup each).
Nutritional Info Amount Per Serving
- Calories: 102.0
- Total Fat: 5.8 g
- Cholesterol: 19.3 mg
- Sodium: 463.7 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.2 g
- Protein: 3.6 g