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French Onion Soup, The End

Richard FlRichard Fl Posts: 7,640
edited November -1 in EggHead Forum
This bowl of French onion soup started last week with 10#s beef rib bones and 4 pork shoulder bones.


Yielded about 1 gal stock and 4 qts beef ready for barley soup and the freezer.

Started with 25 lbs onions, mostly vidalia and florida sweet. After a few hours, it took 4 batches to caramalizing the onions, they went into a 9 qt do on large at 250-325 for 5 hours, persimmon wood and no top.





Cooking 5 hours


After sitting on the egg overnight they were ready for breakfast. Yielded 1 gallon of soup. Freezes very well.


But I held off until a late lunch today.


Thanks for staying around so long. It is well worth the trip.


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