Posts Tagged ‘Chef Keith Snow’

French Onion Soup

July 4, 2009

Make this classic dish with homemade beef stock.  In a roasting pan, place  2 lbs of beef marrow bones and trimmings with 2 onions, 4 carrots, 1 leek, and 4 ribs of celery with leaves.  Its not necessary to peel the vegetables and they only need to be cut into quarters.  Drizzle a little olive oil over everything in the roasting pan and pop into 350° F. oven for 45 minutes until bones and onions have caramelized.  Transfer roasted ingredients to a stock pot, add 1 cup of red wine to the hot roasting pan to deglaze, scrape up the drippings, and pour into stock pot.  Cover with water, bring to a boil, reduce heat to a simmer and add 2 sprigs of thyme and 8-9 sprigs of parsley.  Let simmer on low heat for 6 hours or longer, skimming off any scum that floats on the top.  Do not stir the stock while its cooking.  Strain the stock through a fine mesh sieve or cheese cloth.  Refrigerate over night.  Remove solid fat layer. Reserve 1 quart for French onion soup and freeze remaining stock in freezer safe containers.

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