I have made French Onion Soup several times in the past. But I could never get the flavor right. It was just never the same as what you get from the French restaurant.
But I keep trying. This is my daughter’s absolute favorite soup. She gets very excited anytime she sees it on the menu when we go out to eat.
This recipe changed everything!
The key I have to believe is the knuckles. I can not even describe to you the amount of flavor infused by the bones. It is rich, and meaty, yet still delicate.
The longer you cook the bones, the more intense the flavor.
Of course, the caramelized onions bring their own flavor to the dish. They provide an almost sweetness to the rich broth.
The celery was a new thing for me as well. I don’t recall ever adding celery to any of the soups I made before. I liked the celery in the soup. It added just a touch of texture.
Oddly, I do not have soup crocks. I think I will have to fix that oversight soon.
So I got a little creative for the cheesy toast topping.
I sliced my French bread and laid it out on a SilPat. I then lay the cheese slices over the bread and placed the tray under the broiler. It only took a few minutes for the cheese to melt and turn a lovely golden color.
I laid my cheesy toast overtop of the soup. It worked just as well as if I had broiled it on a soup crock.
I was so very impressed with this recipe. It is ABSOLUTELY going into the “make again” pile.
FRENCH ONION SOUP
2 1/2 Pound Veal Knuckle
1 1/2 Quarts Boiling Water
4 Teaspoons Salt
2 Cups Slices Onions
2 Tablespoons Fat
1 Cup Diced Celery
Salt To Taste
5 Slices French Bread
Parmesan or Gruyere Cheese
Crack knuckle into several pieces. Wipe with a damp cloth. Place in a large kettle with water and salt. Cover and simmer for 1 hour. Sauté onions in fat until lightly browned. Add onions and celery to kettle and simmer until very soft, about 1 hour. Remove bone. Adjust seasoning Toast bread with crusts on. Float on top of the bowls of soup. Sprinkle cheese generously over top of the bread.
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