French Onion Soup With Homemade Beef Stock

1. 1

   Preheat the oven to 425u00b0F. Place bones in a large roasting pan. Roast for 20 mins. Add carrot, celery and chopped onion. Roast for 40 mins, or until bones are well browned.

2. 2

   Transfer bones and vegetables to a large saucepan. Add bay leaf, parsley and 4 quarts water. Bring to a boil on high heat. Reduce heat to low; simmer for 4 hours.

3. 3

   Strain stock through a fine sieve. Discard bones and vegetables. Refrigerate stock until cold. Skim solidified fat from the surface. Return stock to saucepan and boil until reduced to 6 cups.

4. 4

   Melt butter in a separate large saucepan on medium heat. Add sliced onions and cook, stirring, for 30 mins, or until golden brown and soft.

5. 5

   Add wine and boil for 2 mins. Add stock and bring to a boil. Reduce heat to low; simmer for 30 mins. Season to taste with salt and black pepper.

6. 6

   Preheat the broiler. Broil bread slices until browned on both sides. Sprinkle cheese on one side and broil until cheese is melted and browned. Serve soup topped with toast slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.