French Onion Soup Recipe

Directions

1. 1

   Prepare the Oxtail

   In a large pot, heat the olive oil over medium-high heat. Season the oxtail with salt and black pepper, then add to the pot. Brown the oxtail on all sides, about 5-7 minutes. Remove the oxtail and set aside.

2. 2

   Sauté the Onions and Garlic

   In the same pot, add the sliced onions and cook over medium heat, stirring frequently until they are soft and caramelized, about 20-25 minutes. Add minced garlic and cook for an additional 2 minutes.

3. 3

   Deglaze the Pot

   Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for about 5 minutes.

4. 4

   Combine Ingredients

   Return the browned oxtail to the pot. Add the beef broth, thyme, and bay leaves. Bring the mixture to a boil, then reduce heat to low and cover. Simmer for about 2-3 hours until the oxtail is tender.

5. 5

   Prepare Crostini

   While the soup is simmering, prepare the crostini. Preheat the oven to 400°F (200°C). Arrange the slices of bread on a baking sheet, drizzle with olive oil, and toast in the oven for about 5-7 minutes until golden brown.

6. 6

   Finish the Soup

   Once the oxtail is tender, remove it from the pot, shred the meat from the bones, and return the meat to the soup. Discard the bones and bay leaves. Taste and adjust seasoning if necessary.

7. 7

   Serve

   Ladle the soup into bowls, top with shredded Gruyere cheese, and place a crostini on top or alongside. Optional: Place under the broiler for 1-2 minutes to melt the cheese. Serve hot.