Onion Soup Franconian Style
Ingredients
- Ingredients
- 4 onions
- 2 bunches Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 500 grams Beef bone
- 500 grams Soup meat
- 1 tsp peppercorns
- 2 Tbsps butter
- 20 grams clarified butter
- 1 bunch Chives
- salt
- peppers (freshly ground)
Preparation steps
Peel an onion, halve and brown on aluminum foil on a hot stove. Trim a bunch of greens, rinse and chop coarsely. Add in a large pot with the browned onion halves, the bones, the meat and the peppercorns, and season with salt. Fill with water until the meat is almost covered, then briefly boil. Let simmer half covered on low heat for about 2 hours.
Pour the finished stock through a fine sieve. Measure 1 liter (approximately 1 quart) and use the remains and the meat elsewhere. Trim, rinse and cut into small cubes the remaining soup vegetables. Melt the butter in a saucepan and sauté the greens 5 minutes while gently stirring. Pour in the broth, briefly boil, then simmer for another 10 minutes over low heat. Peel the remaining onions, cut into thin rings and cook in a pan in hot butter. Season the soup with salt and pepper and add the onions. Before serving, cut the chives in rolls and garnish.
