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:

Register to view the full article

Register for Access!

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish