French Onion Soup with Homemade Fullblood Wagyu Beef Stock
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)
Instructions
French Onion Soup with Homemade Fullblood Wagyu Beef Stock serves 8 original recipe by Food52.
Personal Tags
Tags easily organize this recipes in your Preferences
Comments