Grandma Delleplain French Onino Soup Recipe

No Photo

Have you made this?

 Share your own photo!

Grandma Delleplain French Onino Soup

donna clark

By
@donnacl

This was handed down from my Grandmother from 1948, She was a country cook that was always lookin for something different to cook. Most of her recipes called for a ( brown stock ) that was made ahead of time then added to the soups, and stews when needed.


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

4
medium onions chopped
1 Tbsp
butter
1/2 tsp
worcestershire sauce
salt and pepper to taste
1 c
grated parmesan cheese
1 qt
brown stock ( recipe to follow )

BROWN STOCK

5 lb
beef soup bones
3 qt
water
8-10
peppercorns
5
cloves
1
bay leave
2
sprigs of parsley
3
sprigs of thyme
1 Tbsp
salt
1
stalk of celery chopped
1/2 c
diced carrots
2
large onions chopped
1/2 c
diced turnips

Directions Step-By-Step

1
( BROWN STOCK ) This must be made before you make the onion soup. It will take the longest to cook, about 5-6 hours. Cut away the meat from the beef bones and brown the meat, Place the meat and bones in a large kettle, or pot., cover with water and add seasoning , bring to a boil, reduice heat and simmer 4-5 hours. Add the vegetables and cook 1-2 hours longer. Strain and cool when the broth is cool remove the layer of fat at the top. Use the broth for soups, stews, and gravys.
2
For the french obion soup slice the onions or chop them and brown them in the butter, add the ( brown stock ) wercestershire sauce, salt and pepper, simmer until onions are tender, put into bowls and sprinkle with parmisan cheese on top.

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American