French Onion Soup VI
Description
Beef rib bones form the stock for this onion soup seasoned with soy-based seasoning and topped with a garlic, paprika crouton and shredded mozzarella.
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
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.
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.
3
When the bones are cool enough to handle, remove the meat with a knife. Finely chop the meat and add to the soup.
4
After an hour of simmering, season the soup with the liquid seasoning and salt and pepper to taste. Simmer 30 minutes more.
5
Preheat oven broiler.
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.
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.