Oxtail Part 1: French Onion Soup

oxtail french onion soup

Fall is the braise-iest time of the year. One of my favorite cuts to braise is oxtail. I first enjoyed it Cuban style, but Jamaican is my favorite. Also once I made a Jamie Oliver Guinness Pie recipe with braised ox tail. Anyway I didn’t have a recipe in mind so I used the liquid from this (beef stock I guess) to make french onion soup.

I’ve never attempted this before and I think the incentive was a chance to cook down a bag of onions into a cup or two of carmel coloured, sticky sweetness.

Recipe:

2 lb of onions sliced lengthwise

a few sprigs fresh thyme

a bay leaf

salt and pepper

1/4 cup butter

3/4 cup dry white wine

4 cups ox-tail broth

1 1/2 cups water

thick cut baguette

grated Gruyère cheese

Cook onions, thyme, bay leaf, and salt in butter in your soup pot over medium heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. I’ve also seen cooking the mix in the oven on low for hours, but I think it’s more fun on the stove top.

Stir in wine and allow to cook a couple minutes, then stir in broth, water, and pepper.  Simmer the soup, stirring occasionally for 30 minutes.

At the same time toast the baguette.

Pre heat the broiler and find some oven safe bowls.

Fill the bowls with soup and float the toast (or croûte if you wanna flare it up) on top.

Sprinkle on the gruyère cheese and broil.

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