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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

French Onion Soup - WOW...

Florida Grillin GirlFlorida Grillin Girl Posts: 4,371
edited November -1 in EggHead Forum
What did you do with the bones the last time you egged beef ribs? I hope ya saved them. I did.

Here are the bones egging away:


I saved the bones and made some rich stock, which had a nice smokey flavor to it.

So today I used the beef stock to make French Onion Soup. Mostly based on Tyler Florence's Ultimate recipe:

Here it is with toast, mozzarella and fresh parmesan on top, and fresh thyme garnish:


WOW. It was great. Thanks, FLpoolman for the idea. I have been hungry for it since he posted it the other day. A perfect soup for the 60 degree weather tonight!


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