French Onion Soup Vi

1. 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 1 hour.

2. 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 1 hour.

3. 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. 4

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

5. 5

   Preheat oven broiler.

6. 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. 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 minutes. Serve at once.

* Per serving · 4 servings · Values may vary.