French Onion Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place soup bones, two of the onions, the carrots, celery, garlic, and red pepper in a large Dutch oven. Add water, salt, and pepper (adjust to taste). Bring to a boil and simmer for two hours, skimming foam off as it cooks. You can add more water as it simmers if too much evaporates. Aim for about 8 cups of finished liquid. Strain out bones and vegetables into a bowl or another pot. Chop remaining three onions. Heat oil in empty Dutch oven. Add onions and sauté until lightly browned. Pour broth back into Dutch oven and scrape all the brown bits off the bottom of the pot. Simmer for another 15 minutes. Divide toasted bread between six onion soup pots (or oven proof bowls). Fill with soup and top with mozzarella. Broil until cheese bubbles and browns. Shortcut—Add packaged beef broth to sautéed onions instead of boiling your own.