So what do you do with some stock from leftover prime rib – how about make some fabulous soup! This is the perfect time of year to enjoy some yummy soup – so we did! This is my brother Joshua’s creation and his recipe follows… let me say – it was FANTASTIC! Jen
French Onion Soup
|Sweet Onion, julienned||2 Medium|
|Carrot, grated||1 Medium|
|Olive Oil||2 T|
|Cremini Mushrooms, thinly sliced||¼ Pound|
|Beef Stock||1 pint|
|Salt, kosher||2 t|
|Pepper, freshly ground||2 t|
|Cayenne Pepper, ground||½ t|
|Fresh Rosemary, finely chopped||1 T|
|Provolone Cheese, grated|
|Mozzarella Cheese, fresh sliced||Tom Leonard’s has the best!|
|Gluten Free Bread, toasted||We used Ann B’s Multi Grain|
Caramelize onions over low heat until soft and nicely browned.
Begin heating stock in a medium sauce pan.
Add carrots to onions and continue to cook until carrots begin to soften.
Sautee mushrooms in butter until nicely browned and then add to onions and carrots.
Add vegetables and seasonings to stock.
Cook on low for about 30 minutes until flavors have begun to meld together.
Ladle soup into individual bowls and top with toasted bread pieces. I cut mine into circles with a water glass.
Add cheese over each bowl and put under your ovens broiler until the cheese is golden brown.