French Onion Soup VI Recipe

Ingredients
<br>- 3 pounds racked beef ribs
<br>- 5 red onions, sliced
<br>- 2 (14 ounce) cans beef broth
<br>- 2 teaspoons salt
<br>- 1 ounce soy based liquid seasoning
<br>- salt and pepper to taste
<br>- 6 slices French bread
<br>- 2 tablespoons butter, melted
<br>- 2 teaspoons garlic powder
<br>- 2 teaspoons paprika
<br>- 1/2 cup shredded mozzarella cheese
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: When the bones are cool enough to handle, remove the meat with a knife.  Finely chop the meat and add to the soup.
<br>step 4: After an hour of simmering, season the soup with the liquid seasoning and salt and pepper to taste.  Simmer 30 minutes more.
<br>step 5: Preheat oven broiler.
<br>step 6: 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.
<br>step 7: 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.
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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
- 1/2 cup shredded mozzarella cheese

Directions
step 1: 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.
step 2: 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.
step 3: When the bones are cool enough to handle, remove the meat with a knife. Finely chop the meat and add to the soup.
step 4: After an hour of simmering, season the soup with the liquid seasoning and salt and pepper to taste. Simmer 30 minutes more.
step 5: Preheat oven broiler.
step 6: 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.
step 7: 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.

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