Earlier I posted a recipe for beef stock. This is, in my opinion, the only way to use that delicious stock that you've toiled over for the last day or so.
Ingredients
- 6 pounds onions, peeled and thinly sliced
- 1 teaspoon granulated sugar
- 1 bottle dry white wine (your choice)
- 12 cups beef stock
- 10 sprigs thyme
- 2 bay leaves
- olive oil
- salt
- black pepper
- butter
Instructions
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In a large stock pot, warm about 3 tablespoons olive oil. Add the onions and sugar and cook on medium heat, stirring only when the onions threaten to burn, until the onions are deeply golden brown and thoroughly caramelized. Reduce the heat if the onions seem to be browning too quickly. This can take over an hour.
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Add the wine and and bring to a boil. Cook until almost completely reduced, and little liquid remains.
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Add the herbs and the stock to the pot. Bring to a simmer and cook until the broth is thickened. Remove from heat and whisk in a tablespoon of butter. Season with black pepper and salt, if necessary.
bon appetit
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