French Onion And Oxtail Soup Recipe
A deep, slow-simmered blend of French onion and tender oxtail, topped with a crisp toasted crouton and melted Gruyère.
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Ingredients
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Oxtail and Stock
Onions and Soup Base
Croutons and Garnish
Method
Oxtail and Stock
- 1
Brown oxtail
Pat oxtail pieces dry with paper towels and season lightly with salt. Heat 2 tbs oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown oxtail pieces in batches, 3–4 minutes per side, until deeply browned. Transfer browned pieces to a plate.
- 2
Build stock
Reduce heat to medium. Add the roughly chopped onion, carrot and celery to the pot; sauté 4–5 minutes until edges begin to color. Return browned oxtail to the pot. Add bay leaves, peppercorns, thyme sprigs and 10 cups cold water to cover. Bring to a gentle simmer, skimming foam that rises to the surface for the first 15–20 minutes.
- 3
Simmer
Lower heat to maintain a bare simmer, partially cover, and cook 3–3½ hours until oxtail meat is falling-off-the-bone tender. Check occasionally and top up with a little hot water if needed. When done, remove oxtail pieces and strain the stock through a fine-mesh sieve into a large bowl or pot, discarding solids. Let the oxtail cool slightly, then pick meat from the bones and shred; reserve 1–1½ cups shredded oxtail for the soup and save remaining for another use. Skim excess fat from the chilled stock or spoon off as desired. Measure out 6 cups of the strained stock for the soup base (refrigerate any extra).
- 4
Season stock
Taste the reserved 6 cups of stock and add 2 tsp salt total (adjust to taste after the soup comes together) and set aside.
Onions and Soup Base
- 5
Caramelize onions
In a wide heavy-bottomed pot or clean Dutch oven, heat 4 tbs butter and 1 tbs olive oil over medium heat. Add the thinly sliced onions and 1 tsp sugar; stir to coat. Cook the onions slowly, stirring often, 35–45 minutes. Reduce heat if onions start to burn; you want a deep golden-brown, sweet, jammy texture. Scrape browned bits from the bottom periodically.
- 6
Deglaze and deepen flavor
When onions are richly caramelized, raise heat to medium-high and add 3 tbs dry white wine or sherry. Scrape any fond from the pot and cook until the alcohol evaporates, about 1–2 minutes. Stir in 1 tbs tomato paste and cook 1 minute to remove rawness.
- 7
Thicken and combine with stock
Sprinkle 1 tbs flour over the onions and cook, stirring, 1–2 minutes to toast the flour. Slowly pour in the 6 cups reserved beef stock while stirring to incorporate and avoid lumps. Add the bay leaf and 1 tsp thyme leaves. Bring to a gentle simmer and cook 20–25 minutes to marry flavors. Skim any foam and taste; season with the remaining 1 tsp salt and 1 tsp freshly ground black pepper, adjusting as needed. Add the reserved shredded oxtail meat and simmer 5 minutes to heat through and meld flavors.
Croutons and Finishing
- 8
Prepare croutons
Preheat oven broiler or a 450°F oven with a rack in the top third. Brush or drizzle baguette slices with 2 tsp olive oil and place on a baking sheet. Toast under the broiler or in the oven until lightly golden on both sides, about 1–2 minutes per side (watch carefully to avoid burning).
- 9
Assemble and melt cheese
Ladle soup into ovenproof bowls or crocks. Place one or two toasted baguette slices on top of each bowl, then pile a generous handful (about 1/4 cup) of grated Gruyère over the bread covering the exposed soup surface. Place bowls on a baking sheet and run under the broiler 2–4 minutes until the cheese is melted, bubbling, and lightly browned. Alternatively, use a salamander or torch to brown the cheese.
- 10
