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
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.
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.
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).
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
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.
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.
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
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).
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.