I always think this is much harder then it actually is to make.

This time I made my own beef broth and it was really good.

This does add one extra day since I am a nut about skimming fat off soup.

5 pounds of good meaty beef ribs

3 tablespoons olive oil

One tablespoon kosher salt

One teaspoon corse black pepper

Ten cups water

4 tablespoons butter

Six large rough chopped onions

One teaspoon salt

One teaspoon sugar

3 heaping tablespoons flour

1 1/2 cups dry white wine

3/4 teaspoon dried thyme

8 to 10 cups beef broth

3 tablespoons Cognac

salt to taste

8 ounces Gruyere cheese

One handful of fresh garlic croutons per bowl of soup

Start by making the broth. If you don’t have time a good beef stock is good.

Season the beef ribs with salt and pepper

Place the olive oil in a pan and brown the ribs.

Add the water and bring to a boil.

Let this simmer for several hours until the meat fall off the bone.

If the broth needs more flavor season it with beef bouillon cubes.

Remember this is salty so add one cube at a time and taste.

Strain the broth and put it in a container to chill.

Take all the meat off the bones and set aside.

Make your dog really happy and give her the scrapes but not the bones.

Melt the butter in the same soup pot

Add the onions, stir them around to coat them all with the butter.

Add the salt and sugar

Let the onions cook slowly till they are really soft and slightly brown.

This takes at least 30 minutes on a low heat.

Add the flour and thyme over the onions and cook the flour for a least a couple of minutes

Make sure you mix the flour in with the onions so it is smooth.

Add the white wine and cook for five minutes so the alcohol burns off.

Add the  beef broth and the shredded meat from the bones

Bring to a boil and then turn down to a simmer

Add the cognac and keep the soup at a simmer for about one hour.

Get out your oven proof ramekins and ladle into the bowl

Only fill the bowls a little more than half

Put two tablespoons of Gruyere cheese  on top of the soup.

Add the handfuls of garlic croutons on top followed with  three tablespoons of Gruyere cheese.

This is a perfect example of more is better.

If you think you need more broth add it now.

Place the ramekins on a sheet pan and bake at 425 degrees till the cheese is melted and bubbling.

I used to broil the soup but I did burn it once so now I bake it.

Carefully take out of the oven and ENJOY.

I very rarely drink but I love a glass of good white wine with this.

I served this with mashed potato pies.

It was a great meal.

Published by cmangoff

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