One Pot French Onion Soup With Garlic Gruyère Croutons Recipes

Steps:

• Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
• Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
• Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
• Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
• While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
• Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
• To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.

Steps:

• Put the duck fat in a large pot over medium-low heat. When the fat has melted, swirl the pan around to coat and add the onions, sliced garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until the onions are soft and tender and your kitchen smells amazing, 20 to 25 minutes. This is not the time to go check emails-keep an eye on the onions and don't allow them to get too brown.
• Preheat the oven to 400°F.
• Pour in the beef broth, bring to a simmer, and cook for another 10 to 15 minutes. Taste for seasoning and adjust if necessary. Remove from the heat and set aside.
• Meanwhile, make the croutons. In a small bowl combine the oil and minced garlic. Brush the baguette slices with the garlic oil and arrange side by side on a baking sheet. Season with salt and pepper. Bake until golden, 5 to 8 minutes. Set aside.
• Pour the chicken stock and vinegar into a wide pot and bring to a simmer over medium heat. When the liquid is just barely bubbling, carefully crack 1 of the eggs into a small cup or ladle and gently pour the egg into the stock. Repeat with the remaining eggs-you can easily poach 2 or 3 eggs at a time, spacing them apart in the pot. Poach the eggs for roughly 2 minutes, or until the whites are just cooked but the yolks are still soft. With a slotted spoon, transfer the eggs to a plate and dab the bottom of the eggs with paper towels to blot dry. Pour the poaching liquid into the onion soup. Bring to a boil.
• To serve, preheat the broiler to high. Portion the soup into 6 ovenproof soup bowls or crocks. Place a crouton on top of each, then carefully set a poached egg on top. Sprinkle liberally with the Gruyère and place under the broiler until melted and browned, 5 minutes. Sprinkle with the parsley and a few twists of black pepper. Serve immediately.
• Duck Fat
• I always keep a container of duck fat in my freezer and trust me, once you've tried pure rendered duck fat in your cooking you'll quickly make it a permanent staple in your kitchen. In fact, I gave a tub of it to one of my buddies for his birthday and he told me it was the best present he ever got! It's the gift that keeps on giving. Duck fat adds a layer of depth and richness to any recipe. Sub half of the butter in your favorite piecrust recipe with duck fat for added richness; fry potatoes, eggs, or even chicken in it. Duck fat truly elevates any dish and is especially terrific in this onion soup. It is available in gourmet markets and all over the Internet.