Making your own broth is time consuming, but it's worth it, especially when it comes to soups that are broth based such as this one. I used bone marrow in this recipe, but ask your butcher for soup bones and combine whatever bones gives you. In the fall, I will make batches of beef, chicken and vegetable broth. I'll freeze the batches in quart-sized zip lock bags, and use them when needed. My go-to store bought brands are either Better than Bouillon, or Imagine. Try to use low sodium store bought broth, and adjust the seasonings as you wish.
1 onions, quartered
2 onions, sliced
1 tomato, cut into quarters
3 stalks celery
2 cloves garlic
2 carrots
1 lb. beef bones
4 cups water
Bouquet Garni~ thyme, tarragon
2 Tablespoons butter
1/4 cup Cognac
Baguette, sliced 1 inch thick
6 ounces Gruyere cheese, grated
Yield: serving for 4
Prep Time: 1 hour
Cook Time: 4 hours and 30 minutes
Preheat oven to 500°
In a baking sheet, place the quartered onion, tomato, celery, garlic and carrots. Place the baking sheet in the oven for 30 minutes.
Remove the roasted vegetables and place in a heavy bottom pot. Deglaze the baking sheet with some water. Add the deglaze to the vegetables with the remainder of the water. Add the bones and the Bouquet Garni. Cook the broth on low heat for 4 hours.
Strain the liquid into a bowl. Discard the solids.
In the pot, add the butter and the sliced onions. Cook on high heat for 20-25 minutes. Add the cognac and the strained broth. Season with salt and pepper to taste.
Ladle the soup into bowls. Top with the bread and grated cheese. Place the bowls under the broiler for 8-9 minutes or until the cheese is melted and browned.