Imported from TikTok
Gratinated French Onion Soup with Beef and Bone Marrow
Onion soup caramelized for hours, enriched with roasted garlic, rib-eye cracklings, and bone marrow, then finished with white wine, golden baguette, and gratinated cheeses. The result is a hearty, bubbling soup with a golden topping.
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Ingredients
- onions (Many; quantity unspecified. Chopped.)
- butter (Plenty; quantity unspecified, for caramelizing the onions and browning the bread.)
- salt (Quite a bit; quantity unspecified.)
- heads of garlic (Quantity unspecified; roasted wrapped in aluminum foil.)
- rib eye (Quantity unspecified; cut into small cubes and cooked until crisp like cracklings.)
- bone marrow (Several; quantity unspecified.)
- oil (A little; quantity unspecified.)
- Robs carne asada seasoning salt (The transcription mentions “Robs carne asada salt”; quantity unspecified.)
- beef broth (Quantity unspecified; mentioned as the base of the soup. It is unclear whether it is broth added separately or the name the author gives to the preparation.)
- white wine (A splash; quantity unspecified.)
- Gruyère cheese (Quantity unspecified; grated for gratinating.)
- Emmental cheese (The transcription seems to say “queso en el,” while the on-screen text identifies Emmental; quantity unspecified. Grated for gratinating.)
- baguette (Essential; quantity unspecified. Two small pieces browned in butter are used per serving, according to the transcription.)
Steps
- 1
Chop many onions. Melt plenty of butter in a pot and add the chopped onions with plenty of salt.
- 2
Cook the onions, stirring constantly, until caramelized and brown. The author states that the process took more than four hours.
- 3
Wrap the heads of garlic in aluminum foil and roast them. The source does not specify the temperature or duration.
- 4
Cut the rib eye into small cubes and cook it until crisp like cracklings; remove it from the preparation when ready. The source does not specify the temperature or duration.
- 5
Add a little oil to the bone marrow, season it with Robs carne asada seasoning salt, and roast it. The source does not specify the temperature or duration.
- 6
Add the rib-eye cracklings and bone marrow to the caramelized onions. Mix well.
- 7
Squeeze the roasted garlic into the pot and mix it with the rest of the preparation.
- 8
Add a splash of white wine. Let the soup come to a vigorous boil so the flavors meld; the source indicates that the preparation was caramelizing for more than four hours, but does not give a separate boiling time.
- 9
Grate the Gruyère and Emmental.
- 10
Brown two small pieces of baguette in butter.
- 11
Serve the soup in classic French onion soup bowls and place the baguette pieces on top.
- 12
Cover with the grated cheeses and place in the oven at maximum temperature until the cheese is gratinated and golden. Remove and serve the bubbling soup.
Notes
The source does not provide quantities, serving count, or oven temperature. Precise details about roasting the garlic, beef, and bone marrow are also missing. The mention of “beef broth” is ambiguous: no quantity of separately added broth is specified.
Nutrition per serving
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