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French Onion Soup VI

4

160 min

French Onion Soup VI

French Onion Soup VI Photo 1

Time

160 min

Serving

6 persons

Calories

442

Rating

4.00★ (6)

Cuisine

French
Author: Victoria Buriak
A wonderful hearty soup topped with a crunchy seasoned crouton with melted mozzarella cheese. Great for a chilly fall or winter day.

Ingredients

  • racked beef ribs: 3 pound
  • red onions: 5 piece (sliced)
  • beef broth: 2 cans (14 ounce cans)
  • salt: 2 tsp
  • soy based liquid seasoning: 1 oz
  • salt and pepper: (to taste)
  • slices French bread: 6 piece
  • butter: 2 Tbsp (melted)
  • garlic powder: 2 tsp
  • paprika: 2 tsp
  • mozzarella cheese: 0.5 cup (shredded)

Metric Conversion

Stages of cooking

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  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.
    French Onion Soup VI Photo 2
  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.
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  3. When the bones are cool enough to handle, remove the meat with a knife. Finely chop the meat and add to the soup.
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  4. After an hour of simmering, season the soup with the liquid seasoning and salt and pepper to taste. Simmer 30 minutes more.
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  5. Preheat oven broiler.
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  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.
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  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.
    French Onion Soup VI Photo 8

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