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grandma delleplain french onino soup

(1 rating)
donnacl avatar
Recipe by
donna clark
@donnacl
salt lake city, UT

This was handed down from my Grandmother from 1948, She was a country cook that was always lookin for something different to cook. Most of her recipes called for a ( brown stock ) that was made ahead of time then added to the soups, and stews when needed.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For grandma delleplain french onino soup

  • 4
    medium onions chopped
  • 1 Tbsp
    butter
  • 1/2 tsp
    worcestershire sauce
  • salt and pepper to taste
  • 1 c
    grated parmesan cheese
  • 1 qt
    brown stock ( recipe to follow )
  • BROWN STOCK
  • 5 lb
    beef soup bones
  • 3 qt
    water
  • 8-10
    peppercorns
  • 5
    cloves
  • 1
    bay leave
  • 2
    sprigs of parsley
  • 3
    sprigs of thyme
  • 1 Tbsp
    salt
  • 1
    stalk of celery chopped
  • 1/2 c
    diced carrots
  • 2
    large onions chopped
  • 1/2 c
    diced turnips

How To Make grandma delleplain french onino soup

  • 1
    ( BROWN STOCK ) This must be made before you make the onion soup. It will take the longest to cook, about 5-6 hours. Cut away the meat from the beef bones and brown the meat, Place the meat and bones in a large kettle, or pot., cover with water and add seasoning , bring to a boil, reduice heat and simmer 4-5 hours. Add the vegetables and cook 1-2 hours longer. Strain and cool when the broth is cool remove the layer of fat at the top. Use the broth for soups, stews, and gravys.
  • 2
    For the french obion soup slice the onions or chop them and brown them in the butter, add the ( brown stock ) wercestershire sauce, salt and pepper, simmer until onions are tender, put into bowls and sprinkle with parmisan cheese on top.
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