Beefy French Onion Soup (Lunch Recipe)

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Step 5:

Strain and refrigerate the stock.

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Step 6:

Once the meat is at a manageable temperature

using your hands remove the bits of meat from the
fat and shred. It should be extremely tender and
pull away from the fat effortlessly.

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Step 7:

Once the stock's temperature has come

down, you'll notice a lot of fat has congealed

on top. Remove and discard this.

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Step 8:

Caramelize the onions and shallots.

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Step 9: Add the stock, thyme, shredded beef and white wine, and simmer ~30 minutes on low heat.