Rita's French Onion Soup - Beef Recipes - LGCM

Name: Rita's French Onion Soup - Beef Recipes - LGCM
Ingredients: 2 lb Beef Shanks (can also use veal shanks); 6 cup Water; 2 Carrot (scraped and cut into 2″ pieces); 2 Onion (roughly chopped); 2 Celery (cut into 2″ pieces); 2 clove Garlic (smashed); 2 Bay Leaf; 2 Tbsp Salt; 1 tsp Black Pepper; 6 Onion (thinly sliced); 2 Tbsp Butter; 1 Tbsp Olive Oil; 1/4 cup Port Wine; French Bread (sliced and toasted); Shredded Cheese (use Gruyere for best results); First make stock by placing beef and veal shanks in an open roasting pan and put into a 450ºF oven for 20-25 minutes until browned.; Transfer to a a 5-6 quart pan, then add cold water, chopped vegetables, garlic, bay leaf, salt, and pepper. Bring to a boil, and lower to a simmer. Cover and let simmer for 2 hours.; After simmering, remove the cover, and skim off any fat that has risen to the surface. Remove bones, meat, and vegetables, and discard. Strain the stock and set aside.

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In the Leahy family, Christmas Eve always meant French Onion Soup and hamburgers. Here's Rita Leahy's recipe for French Onion Soup. This recipe includes

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Ingredients

2 lb Beef Shanks (can also use veal shanks)
6 cup Water
2 Carrot (scraped and cut into 2″ pieces)
2 Onion (roughly chopped)
2 Celery (cut into 2″ pieces)
2 clove Garlic (smashed)
2 Bay Leaf
2 Tbsp Salt
1 tsp Black Pepper
6 Onion (thinly sliced)
2 Tbsp Butter
1 Tbsp Olive Oil
1/4 cup Port Wine
French Bread (sliced and toasted)
Shredded Cheese (use Gruyere for best results)
First make stock by placing beef and veal shanks in an open roasting pan and put into a 450ºF oven for 20-25 minutes until browned.
Transfer to a a 5-6 quart pan, then add cold water, chopped vegetables, garlic, bay leaf, salt, and pepper. Bring to a boil, and lower to a simmer. Cover and let simmer for 2 hours.
After simmering, remove the cover, and skim off any fat that has risen to the surface. Remove bones, meat, and vegetables, and discard. Strain the stock and set aside.