Tender, slow-cooked onions...melt-in-your-mouth, flavorful beef...thick sliced bread covered in melted cheese...YES PLEASE! This soup has everything you could want during the middle of a cold, dark winter. Plus, it has all the added goodness of homemade stock - healing collagen and healthy fats (oh, and it's delicious).
Best Ever Beef & Buff French Onion Soup
Ingredients:
Best Ever Beef & Buff French Onion Soup
Ingredients:
- 1-3# beef or buffalo bones (knuckle or marrow/pipe bone)
- ~1# beef or buffalo osso bucco (shank cut)
- 4-5 cups water
- 2-3 onions, thinly sliced
- 2 cloves - 1 whole head of garlic, peeled and smashed
- 1/2 cup white wine
- Salt and pepper to taste
- 2 tbsp butter or other fat/oil
- 1 tsp coriander
- Dash of red pepper flakes
- Optional - bread and Swiss cheese for garnish
Instructions:
- In a small amount of butter or oil, sear the osso bucco on either side until just browned.
- Move osso bucco and bones to a large stock pot or Instant Pot. Add garlic, salt and pepper, spices, and water. Pressure cook for 1.5 hours, or cook on the stovetop on medium heat, covered, for 2-3 hours or until osso bucco is tender.
- Meanwhile, heat butter/oil in a skillet. Add onions, and cook on medium, stirring occasionally, until onions are tender, browned, and start sticking to the pan. At this point, add the wine, and continue to cook on medium/low until the liquid is evaporated.
- Strain the liquid from the bone broth, and discard the bones. Pick out the osso bucco and add the liquid. Add the onions to the liquid, and adjust seasonings as needed. Simmer for another 10-30 minutes, then serve.
- Optional - toast a thick slice of bread, and add a generous amount of cheese on top. If you have oven-safe bowls, fill with soup and add the toast and cheese on top, then broil until the cheese is melted. Or, just broil the toast and cheese and add to the soup afterward. Enjoy!
