French onion soup with bone marrow
Prep time: 40 mins | Cook time: 30 mins | Serves: 4-6
Ingredients
500g brown onions, peeled and thinly sliced
2 cloves garlic, thinly sliced
50ml salted butter
6 sprigs fresh thyme
4 large beef marrow bones
2 beef stock cubes
Sea salt and black pepper
4 litres water
250ml dry red wine
1 baguette, sliced into rounds
200g grated Gruyère cheese
Method
Preheat the oven to 200°C. Line a baking sheet with foil or baking paper and arrange the marrow bones on it. Season the bones with salt and pepper and roast for 30 to 40 minutes or until browned and the marrow is easily removed. Remove the bone marrow and set aside. Meanwhile, fry the onions and garlic in the butter over very low heat until softened and jammy. Season with salt, pepper, and thyme leaves. Add the onions to a large soup pot along with the empty marrow bones. Pour over the water and crumble in the stock cube. Set the pot over medium heat and bring to a simmer. Cook for 15 minutes. Pour in the red wine and cook for a further 15 minutes. Remove the marrow bones and discard. Dish the soup into oven-proof dishes. For the toasts, spread each baguette slice with a little bone marrow and top with grated Gruyère. Balance two slices on the corner of each soup bowl and place the bowls beneath the grill for a few minutes or until the cheese is golden and bubbling. Serve the soup immediately.
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French onion soup with bone marrow
While a steaming bowl of soup is one of the best meals to warm us up when cool weather sets in, there is also something nostalgic about this winter staple. Most of us have a favourite soup recipe or memory, whether it is a chunky cup next to the sport field, an elegant consommé on a special occasion or the healing properties of a wholesome bowl. Today's recipe, compliments of La Motte, is French onion soup with bone marrow. Prep time: 40 mins | Cook time: 30 mins | Serves: 4-6 Ingredients 500g brown onions, peeled and thinly sliced 2 cloves garlic, thinly sliced 50ml salted butter 6 sprigs fresh thyme 4 large beef marrow bones 2 beef stock cubes Sea salt and black pepper 4 litres water 250ml dry red wine 1 baguette, sliced into rounds 200g grated Gruyère cheese Method Preheat the oven to 200°C. Line a baking sheet with foil or baking paper and arrange the marrow bones on it. Season the bones with salt and pepper and roast for 30 to 40 minutes or until browned and the marrow is easily removed. Remove the bone marrow and set aside. Meanwhile, fry the onions and garlic in the butter over very low heat until softened and jammy. Season with salt, pepper, and thyme leaves. Add the onions to a large soup pot along with the empty marrow bones. Pour over the water and crumble in the stock cube. Set the pot over medium heat and bring to a simmer. Cook for 15 minutes. Pour in the red wine and cook for a further 15 minutes. Remove the marrow bones and discard. Dish the soup into oven-proof dishes. For the toasts, spread each baguette slice with a little bone marrow and top with grated Gruyère. Balance two slices on the corner of each soup bowl and place the bowls beneath the grill for a few minutes or until the cheese is golden and bubbling. Serve the soup immediately.
