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Beefy French Onion Soup (French Recipes) |
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#6
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Step 5:
Strain and refrigerate the stock. |
#7
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Step 6:
nce 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. |
#8
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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. |
#9
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Step 8:
Caramelize the onions and shallots. |
#10
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Step 9:
Add the stock, thyme, shredded beef and white wine, and simmer ~30 minutes on low heat. |