Ingredients: 2 lbs. beef bones
Stock garnish:
 •  2 Carrots
 •  2 Onions
 •  1/2 Celery
 •  1/2 Leek
 •  Bay leaf
 •  Black Pepper
 •  Whole Cloves of Garlic
 •  1.5 oz Tomato Paste
 •  1/2 bottle of White Wine
2.5 lbs. Medium Sized Yellow Onions (sliced)
Cook the bones in the oven until dark (2.5 hours at 425 F)

— Transfer bones (plus drippings) into a large stock pot and add the garnish and add water to cover (5-7 inches above the level of the bones) and simmer for 8 hours, adding water when necessary to keep the water level the same.

— Caramelize the sliced onions in a separate sauce pan by cooking sliced onions in oil until browned.

— Strain and degrease the stock. Pour stock over the caramalized onions, add salt to taste.

— Pour the onion soup in a serving bowl (broiler proof), add croutons and shredded Swiss or Gruyere cheese. Broil in oven until cheese is bubbly.

Make a reservation online!

or call
415-546-6128


----------------------

Please join us every Thursday night for live jazz in the patio!


----------------------

Join our e-mail list!
Subscribe