French Onion Soup VI
Ingredients
- 3 pounds racked beef ribs
- 5 red onions, sliced
- 2 (14 ounce) cans beef broth
- 2 teaspoons salt
- 1 ounce soy based liquid seasoning
- salt and pepper to taste
- 6 slices French bread
- 2 tablespoons butter, melted
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- ½ cup shredded mozzarella cheese
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Instructions
- Place beef ribs in a large stock pot over medium heat. Brown on all sides. Cover with water and bring to a boil, then cover, reduce heat and simmer 1 hour.
- Remove meat and bones to a cutting board to cool. Introduce onions, beef broth and salt to the rib water. Bring to a boil, then reduce heat and simmer 1 hour.
- When the bones are cool enough to handle, remove the meat with a knife. Finely chop the meat and add to the soup.
- After an hour of simmering, season the soup with the liquid seasoning and salt and pepper to taste. Simmer 30 minutes more.
- Preheat oven broiler.
- Cut French bread in slices that will fit in your serving bowls. Place slices on a baking sheet and brush with melted butter. Sprinkle with garlic powder and paprika. Place under preheated broiler until browned, 2 to 10 minutes.
- Ladle soup into 6 ovenproof serving bowls. Lay one crouton over each serving. Top with mozzarella. Place bowls on a sturdy baking sheet and place under broiler to melt cheese, 1 minutes. Serve at once.
Source
Original recipe: View Original