Ingredients

5 lbs. med white onions
• 1/2 C butter
• 1 1/2 tsp. pepper
• 2 Tbsp. paprika
• 1-2 bay leaves
• 3/4 C flour
• 3 – 32oz containers (8cans) of beef broth (I’ve also used a combination of beef (64 oz) and chicken broth (32 oz) and it has actually been my favorite result.)
• 1 C white wine
• Salt to season
• 16 oz. Gruyere cheese (can substitute Swiss which I typically do), shredded
• Olive Oil
• Parmesan
• 1 French Baguette, sliced

Instructions

Step 1: Skim the foam
Remove the excess fat from meat. In a kettle or Dutch oven, combine meat, vegetables, cold water and seasonings.

Bring to a boil over low heat. Skim foam as it rises to the top of the water. Reduce heat; cover and simmer until the meat is tender, about 1 hour.

Step 2: Strain the broth
Remove meat and bones from broth. Line a colander with a double thickness of cheesecloth; place in a large heat-resistant bowl. Pour broth into colander. Discard vegetables, seasonings and cheesecloth. For a clear broth, do not press the liquid from vegetables and seasonings in the colander.

Step 3: Remove the fat
Let stand until cool enough to handle. Remove meat from bones; discard bones. Dice meat; use immediately or cover and refrigerate. Chill broth several hours or overnight; lift fat from surface of broth and discard.

More Tips for Homemade Broth

•Start making a broth with cold water. Just cover the bones, meat and/or vegetables with water. Add seasonings but do not add salt. Bring slowly to a boil over low heat. Using a ladle, skim foam from the top of liquid. If water evaporates, add enough additional water to cover the bones, meat and/or vegetables. Strain broth; divide among several containers. Place containers in an ice bath to cool quickly. When chilled, skim fat or remove solidified fat. Refrigerate or freeze.

•Add little or no salt, as well as other flavors, when making broth, since it concentrates as it simmers and the liquid evaporates. Taste the soup when it is just about ready to be served and add enough salt to suit your family's preferences.

•Add a pinch of turmeric or simmer an unpeeled whole yellow onion in the cooking liquid for golden homemade chicken and turkey broths.

•Store soups in the refrigerator for up to 3 days. If there is rice or pasta in the soup, you may want to cook and store it separately, since it may continue to absorb the liquid and become mushy.

•Many broth-based soups freeze well for up to 3 months. Thaw in the refrigerator before reheating. It's best not to freeze soups prepared with potatoes, fruit, cheese, sour cream, yogurt, eggs, milk or cream.

MY NOTES

SOUP