French Onion Soup by Thehealchef

Ingredients

• 3 beef shins, split in half
• 1 large yellow onion, roughly chopped
• 2 red onions, roughly chopped
• 4 celery stalks, roughly chopped
• 3 carrots, roughly chopped
• 1 leek, roughly chopped
• 5 yellow onions, thinly sliced
• 50 g butter
• 3 tbsp whisky
• 1 tbsp all-purpose flour
• Prepared broth from above
• 1 sprig rosemary
• 2 sprigs thyme
• 2 bay leaves
• Salt, to taste
• Black pepper, to taste
• 1 1/2 cups grated Gruyère cheese
• 2 cups croutons

Instructions

1. Make the broth: combine the beef shins, chopped yellow onion, red onions, celery, carrots, and leek in a large stockpot and cover with cold water by 2 inches.
2. Bring to a boil over high heat, then reduce to a gentle simmer and cook for 2 1/2 to 3 hours, skimming foam as needed, until the broth is rich and the beef is tender.
3. Strain the broth and discard the solids; keep the broth hot and season lightly with salt.
4. Melt the butter in a large pot over medium heat, then add the sliced onions and cook for 25 to 35 minutes, stirring often, until deep golden and jammy.
5. Stir in the whisky and cook for 1 to 2 minutes until mostly evaporated, then sprinkle in the flour and cook for 1 minute.
6. Pour in the prepared broth, add rosemary, thyme, and bay leaves, then simmer for 20 to 25 minutes until the flavors meld.
7. Remove the herbs, season with salt and black pepper, then ladle the soup into oven-safe bowls.
8. Top each bowl with croutons and Gruyère, then broil for 2 to 4 minutes until the cheese is melted and browned in spots.