Grandma Delleplain French Onino Soup Recipe

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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.

Rating:
★★★★★ 1 vote
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

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.
2For 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