today I will share with you a great classic of French cuisine I'm talking of course about onion soup follow me I show you how to do
we will start by preparing our Beef broth here I have two kilos of hock freshly cut by my butcher i will was
h it and I'm going to separate the meat from the bones so the first thing we're going to do using a very small knife we're going to separate the meat from the bones I placed my bones on a baking sheet you can see I had three pieces of hock I have three more bones you can buy bones from your butcher it doesn't cost much the bones I'm going to put them in the oven to cook for 30 minutes at a temperature of 400 degrees while our bones are in the oven we will cut our meat into smaller pieces small pieces this size and of course in this meat nothing is taken out all the fat all tendons we keep everything this is what will give good taste to our broth our bones are ready we can start making our broth here in a large pan I put about 4 liters of water we will place our bones in cold water I add the meat a coarsely chopped onion three carrots and three celery stalks cut into pieces two teaspoons of salt a teaspoon of basil a teaspoon of oregano three to four bay leaves I will add 2 liters of water additional and cook my broth between 3 and 4 hours on medium heat this is what our broth looks like after two hours of cooking we will continue to let it cook for another two hours to let the broth shrink and the meat tenderize after four hours of cooking we will check our meat maybe you can see I can feel it the meat is not yet properly cooked it is much too hard so I will cook for at least another hour okay our broth is ready we're going to take out the meat, the vegetables and we will move on now that we have removed most of it we will filter our broth if you didn't cry until then here it comes you understand now is the time to cut the onions preferably take yellow onions before cutting our onions we're going to preheat a pan over a medium heat we're going to add a good piece of butter and we will cut our onions to cut our onions we will cut them in the opposite direction to the direction of the skins I'm saying not like these but like this here at this moment if you hear that your butter is simmering is that your fire is too strong you reduce it a little bit because the idea is not to burn our onions but just caramelize them in the pan, I'm going to add roughly 500 ml white wine if you don't want to use alcohol you can replace white wine with apple vinegar and now, important thing i will cover my pan and I will let my onions reduce slowly during 30 minutes 30 minutes to 45 minutes We'll see 45 minutes later look at our onions you can't smell but ... it smells really really good that's wonderful and now I will let reduce 5 to 10 minutes my wine before adding my beef broth speaking of beef I will now take care of my beef since it has cooled our bones we will empty them and we’ll get the meat all around we remove the bay leaves look at the meat how tender it is here our beef is now completely deboned this meat which is very tender with its vegetables I will use it to make shepherd's pie you understand shepherd's pie will be my next video I will now add my beef broth I will let it cook for 10 to 15 minutes time for my oven to preheat at temperature of 400°F and it is important to test our soup that's when we will know how much salt should we add in our soup perfect the long awaited moment is finally here we can set our bowls and put them in the oven we're going to cover our soup with a slice of bread like that and we're going to put cheese here I will make a mozzarella and cheddar mixture in France obviously you can use Gruyère, Comté we will leave them in the oven for 5 to 10 minutes while the cheese melts five minutes later we will now put our oven on the grill mode to grill our cheese for two to three minutes it is delicious now is the time to eat
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