We love cheese. We love bread. We love onions, too. So of course french onion soup is the perfect dinner in our house (Yes, dinner. None of this pre-dinner appetizer stuff). The only thing that has held us back from fully realizing our french onion dreams have been the perfect crock to broil the end product in. However, after a trip to our local summer hippie festival, we laid our hands on 2 matching, handmade, ceramic crocks. Let the festivitating begin!
- Boil 1 beef bone, 4 chopped celery stalks, 3 chopped carrots, 1 chopped onion and 1 bay leaf for 15 minutes, then simmer for 2 hours with 12 cups of water (it will reduce & evaporate). Set aside.
- Peel and slice width-wise 4 large sweet onions, & 2 garlic cloves, add to empty stock pot with 1 stick butter and saute until soft, approximately 15 minutes.
- Pour strained beef broth mixture into the pot with the onions and add 3-4 bouillon cubes (it depends how beefy/salty you like it), simmer for 10 minutes
- Salt and pepper to taste
- Pour broth and onions into crock, top with sliced and toasted french bread and 2 slices of the cheese of your choice (I like provolone or mozz).
- Broil on low until brown and bubbly. Eat. Love. Awesome.
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