French Onion Soup

dancurren

Stock made from 60-day dry aged, grass fed prime rib bones and grass-fed short rib and oxtail. Seasoned with thyme, rosemary and bay leaves from my planters. Left over homemade baguette for croutons. A little left over white truffle to shave on top. Not a bad way to end a day that nrough a foot of snow and some blustery winds.

Brandon_Byrd_40557

Fantastic! Now that the winter weather's here, it's time for me to finally try out my onion soup recipe that I've been tweaking in my mind for a while now. The base is pressure cooked shortrib/oxtail stock (great minds think alike!) but what makes it different is the use of caramelized onion water for the onion broth component. You cook a boatload of onions SV with a bit of salt at 90C for four days. Each day, they get browner... and browner... and browner... At the end, you strain the liquid and use that for the broth. I've made the onion water a few times before, and your water bath will start to smell like French onion soup after 48 hours or so (aroma molecules coming through the bag). This time I think I'll try a few different varieties of onion/allium and see how the flavors compare. I'm thinking white and yellow onions, leek, and garlic. Blend to get the balance just right...