Recipe by William (Uncle Bill) Anatooskin
I developed this marvelous soup way back in 1970 and it has been a favorite French Onion Soup. It takes a while to prepare but is worth it.
Top Review by CHRISSYG
Uncle Bill... I was going to post my recipe for this soup today (which I am happily enjoying at this very moment) I wanted to check if anyone else's recipes were the same... and here I found yours (great minds think alike) the only ingredient I don't use is ketchup, but next time I make this I'll give it a try. so of course I'm giving this a 5 star review, it's my favorite way to make french onion soup (p.s. it's worth the extra time to make, isn't it?)
- 12 cups water
- 2 lbs beef bones with marrow
- 5 large celery tops (leaves)
- 2 large bay leaves
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 4 medium onions, sliced thin
- 3 tablespoons butter or 3 tablespoons margarine
- 21 fluid ounces beef consomme soup (2 - 10.5 ounce cans)
- 10 1⁄2 fluid ounces beef broth
- 1 tablespoon granulated sugar
- 1⁄2 teaspoon granulated garlic powder
- 2 tablespoons ketchup
- 4 tablespoons Worcestershire sauce
- 6 ounces light beer
- 12 slices French bread, lightly toasted
- 1 large garlic clove, for rub on toast
- 1 cup grated gruyere cheese
- 1 cup grated mozzarella cheese
Directions See How It's Made
- In a large cooking pot, add water, celery tops, bay leaves, salt and soup bones.
- Bing to boil, reduce heat and simmer for about 4 hours.
- Remove bones and meat, celery tops and bay leaves and discard.
- Transfer stock to a large bowl, refrigerate until cooled and fat sets.
- Skim all fat off and discard.
- Set soup stock aside.
- Slice onions thin.
- In a large frying pan add butter and sliced onions and saute' until light brown, about 15 minutes, stirring often, but DO NOT BURN.
- In a large cooking pot, add stock (measure stock so that you have 12 cups) and if necessary, make up the difference with water.
- Add sautee'd onions, consomme soup, beef broth, sugar, granulated garlic powder, ketchup and Worcestershire sauce and simmer for 1 hour, stirring occasionally.
- Adjust spices to taste.
- TO SERVE.
- Pour soup into oven-proof soup bowls leaving enough room in bowl to add 1 tablespoon of beer.
- Rub each piece of toasted French Bread with garlic.
- Place 1 piece of toasted French bread on top of soup.
- Sprinkle top of toast liberally with grated Gruyere cheese and Mozzarella cheese.
- Place bowls of soup on a metal tray or cookie sheet.
- Place under broiler (about 3 inches below elements) and broil until cheese melts and puffs up, about 3 to 4 minutes.
- Serve immediately.