Recipe of Quick French Onion Soup with Homemade Fullblood Wagyu Beef Stock
Hello everybody, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Make Favorite French Onion Soup with Homemade Fullblood Wagyu Beef Stock. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from French Onion Soup with Homemade Fullblood Wagyu Beef Stock, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare French Onion Soup with Homemade Fullblood Wagyu Beef Stock delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make French Onion Soup with Homemade Fullblood Wagyu Beef Stock is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook French Onion Soup with Homemade Fullblood Wagyu Beef Stock estimated approx 13 1/2 hours.
To begin with this particular recipe, we have to prepare a few ingredients. You can have French Onion Soup with Homemade Fullblood Wagyu Beef Stock using 28 ingredients and 6 steps. Here is how you can achieve it.
Ingredients and spices that need to be Prepare to make French Onion Soup with Homemade Fullblood Wagyu Beef Stock:
- Fullblood Wagyu Beef Stock
- 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Soup Bones (thawed)
- 3 Large Carrots (large diced)
- 3 STALK Celery (large diced)
- 1 Yellow Onion (large diced)
- 1 Red Onion (keep skin on, large diced)
- 1 Red Onion (keep skin on, large diced)
- 2 Leeks (large diced)
- 5 SPRIG Thyme (fresh)
- 3 QT Cold Water
- French Onion Soup
- 1 OZ Unsalted Butter
- 1 OZ Grapeseed Oil
- 4 Sweet Onions (julienned)
- 3 Garlic Cloves (chopped)
- 2 SPRIG Thyme (fresh)
- 2 Bay Leaves
- 1 TSP Kosher Salt
- 1/2 TSP Freshly Ground Black Pepper
- 8 OZ Red Wine (chef recommends Pinot Noir)
- 1/4 CUP All-Purpose Flour
- 2 QT Fullblood Wagyu Beef Stock
- 1 TSP Worcestershire Sauce
- 1 TSP Red Wine Vinegar
- 1 Baguette (1/4-inch-thick slices on a biased cut)
- 6 OZ Gruyere (grated)
- Kosher Salt (to season)
- Freshly Ground Black Pepper (to season)
Instructions to make French Onion Soup with Homemade Fullblood Wagyu Beef Stock
- PREPARING THE FULLBLOOD WAGYU BEEF STOCK
Preheat your oven to 400°F.On a baking sheet with a rim, place all of the diced carrots, celery, onions, and leeks. Place the thyme on the baking sheet as well.Place the Fullblood Wagyu soup bone on top. Roast in the oven at 400°F for 45 minutes or until the vegetables are roasted and the beef bone has nice caramelization. Remove from the oven, and transfer everything to a crock pot. - Cover the roasted vegetables and Fullblood Wagyu soup bone with cold water, and put the crock pot lid on. Set the crock pot on low, and let it simmer for 12 hours. NOTE: Some crock pots only have an 8 hour low setting, so be sure to restart it for another 4 hours, so you have a total of 12 hours in the crock pot.After 12 hours, use a fine mesh sieve to strain off the Fullblood Wagyu beef stock, and reserve. Discard the bones and vegetables.
- PREPARING THE SOUP
Melt the unsalted butter and grapeseed oil in a large stainless steel pot over medium heat. Add the julienned sweet onions, kosher salt, and freshly ground black pepper. Cook, while stirring occasionally and scraping the bottom on the pan to pull up all the caramelization, until the onions are very soft and caramelized. This usually takes about 25 minutes.Add the wine, chopped garlic, sprigs of thyme, and bay leaves. - Bring to a boil, and then reduce the heat.Simmer for about 5 minutes or until the wine has almost evaporated. Discard the thyme sprigs. Dust the onions with the all-purpose flour, and give them a stir. Turn the heat down to medium-low so the flour doesn’t burn. Cook for 5 minutes.
- Now add the previously prepared Fullblood Wagyu beef stock. Add the red wine vinegar and Worcestershire sauce as well, and bring the soup back to a simmer. Cook for 10 minutes. Season to taste with kosher salt and freshly ground black pepper.
- FINAL STEPS
When you’re ready to finish the soup, preheat the broiler. Arrange the baguette slices in a single layer on a baking sheet (lined with parchment paper). Sprinkle the slices with the Gruyere cheese, and broil for 3 to 5 minutes until bubbly and golden brown.Ladle the soup in bowls, and float the Gruyere croutons on top.Serve, and enjoy!
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