Mrs. Wish's French Onion Soup
Instructions:
Try slicing your onions with a food slicing appliance, this makes the preparation for this so much easier! We have this, and I use the "slicer blade." I always light a candle and keep it near the onions while they are being cut too, to minimize the tears. Melt butter on low heat in a large saucepan or moderate stockpot. Add garlic, sliced onions and pearl onions. Cover and cook on low heat for at least 30 minutes, until they are soft and transparent. Once they are transparent, add the Worchestershire sauce and wine. Stir. Add the soup bone, onion powder, garlic powder, au jus mix and then the beef broth. Make sure the bone is covered by the liquid. You may have to add more beef broth. Turn up the heat and bring it to a boil, stirring occasionally. Reduce the heat, cover and simmer for 3 hours or so. Season the broth to taste.
Traditionally, French Onion Soup is served in a bowl with a slice of crusty French bread (toasting the bread helps it hold up in the soup) and then topped with a slice of provolone cheese melted on top of it.
*A fantastic idea for leftover French Onion soup: Pot Roast! All you will need is a chuck roast or other pot roast cut of beef (marinate it overnight for best results - red wine, crushed garlic, olive oil, salt and pepper), thin sliced garlic, your leftover French Onion soup, a little vegetable oil and a dutch oven (cast iron preferred). Heat your dutch oven up to medium-high with some vegetable oil in it, and turn on your overhead fan. Rub some salt and pepper into the beef. Once the dutch oven is heated up, make sure your fan is on, and you might even want to open a kitchen window. This is going to be smoky, but it's ok, this is a good thing (if you have a gas burner on your outdoor grill, use that so your house doesn't get all smoky). Carefully place the meat in the dutch oven. Sear the meat, about 4 minutes on all sides - burned looking is ok! This is where your flavor comes from, and searing the outside keeps the moisture inside! Once it's completely seared on all sides, drain the oil out of the DutchOven. Add the French Onion soup, bringing the liquid level up to about an inch. When it begins to boil, bring down the heat to low or medium-low and cover. It is important to maintain an inch of liquid in the dutch oven, so make sure to come by and check on this every 45 minutes to an hour. Flip the meat over each time, too - using tongs is helpful because after you flip the meat you can grab some of the onions and put them back on top of the meat. Make sure you use oven mitts to open the lid. The total cooking time will depend on the size of the roast, but generally it will be about 3 hours. I'd recommend doing this up with some steamed veggies, and serving it like this: place the pot roast meat in a wide, shallow bowl. Ladle some French Onion soup over top of it, then spoon in some steamed veggies. Excellent pot roast soup!
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