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1
Reduce the beef stock by boiling down to half in a large stockpot over medium heat with semi-open lid.
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2
Set the 2 onion halves on aluminum foil on a hot burner and caramelize the surfaces for approx 10 min minimum.
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3
They need to burn black, while doing so, do not lift off the foil to check. The rim of the onion will turn black and then you can check.
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4
This will not influence the taste of the consomme, but make the color dark brown.
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5
Chop all the vegetables (not the spices!) in the food processor till very coarse.
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6
Add the beef cubes and pulse several more times, but do not puree!
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7
Put the mix into a bowl and add the 3 egg whites. Incorporate the mixture well and add the spices.
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8
Whisk the mix into the warm beef stock reduction and let simmer without boiling.
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9
Carefully stir mixture and scrape the bottom of the pot to prevent burning, until the egg foam starts to rise to the top, about 30 minute.
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10
When the egg foam starts to solidify, make a small hole into the middle with a wooden spoon, this will keep the mass compact and easier to handle later.
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11
Continue to simmer, until the egg foam mixture is solid, about another 30 minutes.
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12
Remove pot from heat.
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13
Skim the egg foam mix carefully off the top with a slotted ladle.*.
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14
Line a sieve with dampened cheeseclothes or a cotton dishtowel and ladle the consomme 1 spoonful after another through the sieve into a big sauce pan.
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15
If for any reason the consomme is NOT clear at this stage, reheat and add 3 more egg whites to the consomme. This should pick up any left over particles in the liquid.
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16
Always move the fluids slowly and carefully.
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17
Repeat the sieving process, if necessary.
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18
Heat consomme gently and season with salt to taste.
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19
The consomme should be of a warm brown color.
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20
Best as a soup in a French gourmet dinner.
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21
* Do not discard the leftover solid foam etc, but let it cool down and let your pooch have a healthy, yet luxurious Sunday treat!
