French Onion soup with shin of beef
French Onion soup with shin of beef
French Onion soup with shin of beef
ingredients
500g bone in shin of beef
1 onion, peeled and quartered
Couple sprigs thyme
1 stick celery, chopped
1 tablespoon oil
Method
Heat the oil in a pan until smoking. Season the beef with salt and then add to the pan. Seal on both sides then add the onion and celery and cook for a few minutes to cover. Transfer to a pot and add the thyme and cover with cold water. Bring to a simmer then cover and gently cook on the stove top for about 2 hours or until fork tender. Check occasionally to make sure there’s enough water to cover the beef. Remove beef from liquor and rest for 15 minutes. Remove thyme from liquor and blend to a smooth liquid. Add water to make up to 1 litre. Shred the beef and set aside.
1kg onions, peeled and sliced
25ml oil
1 teaspoon soft brown sugar
2 cloves garlic, minced
100ml white wine
50ml brandy
750ml cooking liquor from the shin
Heat the oil in a large pan and add the onions. Season with salt and pepper and cook for a couple of minutes stirring frequently. Cover with a lid and gently cook for 15 minutes, stirring occasionally to ensure the onions don’t burn. Remove lid and add the sugar. Cook on a higher heat until the onions are golden brown. Add the wine and brandy and cook for 5 minutes then add the cooking liquor and simmer for 30 minutes. Shred the meat from the shin and add to the soup. Check the seasoning.
8 slices baguette
125g grated cheddar cheese
Toast the baguette slices in a 180oc oven for about 10 minutes or until golden and crisp.
Check the seasoning on the soup and ladle into 4 heat proof bowls. Place grill onto highest setting. Place 2 baguette slices in each bowl and scatter over the cheese. Grill until golden and bubbling.
