We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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French Onion Soup - WOW...
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!