French Onion Soup

French Onion Soup

From: Executive chef Kyoo Eom, Poste Moderne Brasserie, Washington DC. Yield: 30 servings.

5 lb. beef short rib
2 onions
2 carrots
2 celery ribs
1 garlic clove
1 bouquet garni
10 pepper corns
2 calves' feet
7 lb. onion sliced
2 gallon beef stock from the short rib
1 sachet
to taste, thyme
1 cup dry sherry, or to taste

For short ribs:

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