Miss Mary · Recipes

Prep time and French Onion Soup

Planning for the month of October.

The magic box on the right contains all my treasured recipes that I’ve accumulated over the years.  Many of them have my mother’s writing or my grandmother’s writing on them. 

I’m planning what to do for the month of October.  The piles of recipe cards are being reviewed.   They’ll involve brunch, game day favorites, pumpkin / apple festivals and a few other things.

In the photo to the left you’ll notice a recipe all the way to the left that’s on lined paper.  That is the first recipe, 28 years ago, that I made for my hubby on our second date.  It’s French Onion Soup.  It’s DELICIOUS but takes two days to make!  I won’t be making this one anytime soon.  I was just remembering the sentimentality of the recipe.  It was New Years Eve  12/31/82.  He told me he liked French Onion soup.  I asked all my coworkers if they had a recipe for this soup.  One coworker’s wife made this soup and it was his favorite.  I’m sharing incase you’re motivated enough to try your hand at it.

Beef Stock

  • 2 pounds meaty beef soup bones (you’ll need to ask your butcher for the bones)
  • 3 Tablespoons Extra Light Olive Oil
  • 12 cups water
  • 2 cloves garlic, slivered
  • 1 carrot, cut into 1 inch pieces
  • 4 springs flat leaf parsley
  • 5 pepper corns
  • 1 bay leaf
  • 1 pinch of thyme

In a large dutch oven brown the the beef bones in the oil.  Add the 12 cups of water.  Simmer covered, skimming off residue until surface is clean.  ( 1 hour)  Add the garlic, carrot, parsley, pepper corns, bay leaf and thyme.  Simmer covered 3 to 4 hours.  Strain;  season to taste with salt.

Chill over night until fat solidifies; remove the fat layer and store in plastic containers.  You can also freeze this.  Casandra’s Kitchen is the supplier to Ina Garten.  You see her pulling out a platic container of stock.  Thank Casandra for those.

French Onion Soup

  • 1 1/2 pounds of Vidalia onions, thinly sliced
  • ¼ cup butter
  • 8 cups beef stock
  • ½ cup brandy
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 4-6 thick slices French bread (toasted)
  • 1 cup shredded baby Swiss cheese
  • Parmesan cheese to taste

Sauté the onions in butter in a 5 quart Dutch oven over low heat until golden, approximately 25 minutes.   Add the beef stock and brandy and simmer uncovered over low heat until slightly thickened, 30 to 40 minutes.  Season with salt and pepper to taste. 

Ladle into individual soup crocks.  Add 1 slice of the toasted French bread.  To with the shredded cheese.  Bake at 425 until the cheese is melted (15 minutes).  Add the Parmesan (optional).


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