Beefy French Onion Soup Receipe (Winter 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.