The wonderful taste of this thorough soup depends on a good strong stock and slowly caramelized onions. So take your time when cooking it. You can boil the soup in advance and bake it with the cheese croutons just before serving.
Ingredients
1.5 kg beef on bones
1.5 kg of onions
2 carrots
100 g celery root
2 tbsp flour
150 ml dry white wine
1 French baguette
100g grated edam/gouda cheese
butter
sugar
salt
Step by step recipe
Step 1
Halve the carrots and two onions and roast together with the meat in a 200°C oven for 40 minutes. Place together with all the juices in a saucepan. Add the celery, 1 tbsp of salt and cover with water. Cook gently under a lid for 4-5 hours. Add water as needed. Strain.
Step 2
Slice the remaining onion into half rings. In a large heavy-based saucepan, fry the onions in the oil over a medium heat under a lid, 15 minutes. Add a pinch each of salt and sugar and cook without a lid for 30-40 minutes, stirring.
Step 3.
Add the flour and wine and stew for 5 minutes. Pour in the stock and simmer over a low heat, loosely covered, for 40 minutes. Season with salt.
Step 4.
Slice the bread into slices. Pour the soup into the pots. Sprinkle the bread and cheese on top and leave in a very hot oven to melt the cheese. Serve at once.