Hot French Onion Soup
|Beef soup bones||3 Pound|
|Garlic buds||3 , sliced (Fresh Ones)|
|Yellow onion||1 Large, cut in half|
|Freshly cracked black pepper||1 Teaspoon|
|Beef bouillon cubes||3|
|Yellow onions||3 Large, sliced paper thin and separated into rings|
|Butter||4 Tablespoon (Enough To Wet Rings)|
Place all ingredients in Group A in large pot, bring to boil, then simmer for 3 days (72 hours).
Do add boiling water from time to time as needed, but not last 12 hours.
On the 4th day, remove from heat, strain, and let stand at room temperature till cool enough to put in refrigerator.
When stock is cold all fat will come to top.
Remove all fat from stock.
This stock may be made and placed in the freezer then one always has some on hand.
It is excellent for gravies too.
In a large pot, place butter and melt, add sliced onion rings.
Using wooden spoon (this helps to keep rings from breaking), stir till all rings are "wet", then saute, till onions are brown.
Add 1 T.
Worcestershire sauce and stock (1 C. per person) and simmer for 20 minutes.
Remove from heat, place sliced mozzarella cheese in soup for about 3 minutes or till cheese melts and comes stringy.
This soup may be made hours before serving but once the cheese is added it must be served immediately.
This recipe is a favorite with MEN.
I usually serve French bread with it.
A good red wine is also appreciated.