Onion Soup With Port
|Meaty beef shank slice||4 (Each 1 Inch Thick)|
|Onions||6 Large, chopped|
|Water||10 Cup (160 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Egg whites||2 , beaten until frothy|
|Onions||4 Large, sliced|
|Butter||4 Tablespoon, melted|
|White port||3 Tablespoon|
|Shredded gruyere cheese/Danish samsoe cheese||1 Tablespoon|
Place the beef shanks in a large pan and add the chopped onions, water, salt, and bay leaf.
Bring mixture to a boil; cover and simmer for about 2 1/2 hours.
Discard bones and fat; set meat aside.
Strain broth; discard onions, bay leaf.
If desired, clarify the broth in this manner: Bring broth to a boil and vigorously beat in the egg whites (use a wire whip or rotary beater).
Take pan from heat and let broth settle for one or two minutes.
Moisten a muslin cloth (dish towel) in cold water and wring dry.
Line a large strainer with cloth and pour broth through.
Discard egg white.
Lightly brown sliced onions in melted butter.
Add broth and simmer for 10 minutes or until onions are tender.
Add meat, and wine and salt to taste.
Ladle soup into bowls; spoon shredded cheese into each serving.