French Onion Soup VI
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Source:

Ingredients for - French Onion Soup VI

1. Racked beef ribs - 3 pounds
2. Red onions, sliced - 5
3. Beef broth - 2 (14 ounce) cans
4. Salt - 2 teaspoons
5. Soy based liquid seasoning - 1 ounce
6. Salt and pepper to taste - 1 ounce
7. French bread - 6 slices
8. Butter, melted - 2 tablespoons
9. Garlic powder - 2 teaspoons
10. Paprika - 2 teaspoons
11. Shredded mozzarella cheese - ½ cup

How to cook deliciously - French Onion Soup VI

1. Stage

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.

2. Stage

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.

3. Stage

When the bones are cool enough to handle, remove the meat with a knife. Finely chop the meat and add to the soup.

4. Stage

After an hour of simmering, season the soup with the liquid seasoning and salt and pepper to taste. Simmer 30 minutes more.

5. Stage

Preheat oven broiler.

6. Stage

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.

7. Stage

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.