French Onion Soup with Homemade Fullblood Wagyu Beef Stock

French Onion Soup with Homemade Fullblood Wagyu Beef Stock

French Onion Soup with Homemade Fullblood Wagyu Beef Stock


13 hours

Details
  • Servings:   8
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   soup
Cuisine
  • french
Ingredients
  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Soup Bones (thawed)
  • 3 Large Carrots (large diced)
  • 3 STALK Celery (large diced)
  • 1 Yellow Onion (large diced)
  • 1 Red Onion (keep skin on, large diced)
  • 2 Leeks (large diced)
  • 5 SPRIG Thyme (fresh
  • 3 quarts Cold Water
  • 1 ounce Unsalted Butter
  • 1 ounce Grapeseed Oil
  • 4 Sweet Onions (julienned)
  • 3 Garlic Cloves (chopped)
  • 2 SPRIG Thyme (fresh)
  • 2 Bay Leaves
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 8 ounces Red Wine (chef recommends Pinot Noir)
  • 2 quarts Fullblood Wagyu Beef Stock
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Red Wine Vinegar
  • 1 Baguette (1/4-inch-thick slices on a biased cut)
  • 6 ounces Gruyere (grated)
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
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