French Onion & Marrow Soup
French Onion & Marrow Soup
total time: 2 hours
ingredients
- 6 tablespoon butter
- ¼ cup roasted bone marrow
- 4 cups (1-2 lbs) sweet onions, sliced thin
- 3 garlic cloves, minced
- 3 sprigs fresh thyme, minced
- 2 Turkish bay leaves or 1 California bay leaf
- ¾ cup dry white wine
- 1 quart beef bone broth
- 12 slices French bread baguette (cut ½ inch thick)
- ½ cup Gruyere, Swiss, or smoked gouda cheese, shredded
method
Over medium heat, melt butter and marrow in a dutch oven. Add the onions, thyme, bay leaf and cook down for 30 minutes, stirring occasionally, until onions are a deep golden brown. Add garlic and cook for an additional 2 minutes.
Stir in wine and bring to a boil; cook until liquid is reduced by half then add the broth, pepper, and salt. Bring to a boil then reduce to a simmer and cover. Simmer for an hour, stirring occasionally to prevent sticking.
Preheat the oven to 400°F and arrange baguette slices on a baking sheet. Brush both sides with butter and bake until toasted, 3-5 minutes on each side.
Warm broiler-safe bowls or ramekins on baking sheets and arrange two toasts in each bowl. Discard bay leaves and thyme from soup and divide soup among bowls and top with cheese. Broil on the top rack until cheese is melted and golden.
