Contact Us
Contact Us
  • Recipe

Onion Soup with Smoked Bone Marrow and Oxtail Ragout

Onion Soup with Smoked Bone Marrow and Oxtail Ragout

Ingredients

  • 2 oz.
    Duck Fat
  • 3½ oz.
    Garlic, sliced
  • 36 oz.
    White Onion, sliced root to stem on thickest mandolin depth
  • 1 ea.
    Bay Leaf
  • 5 stems
    Thyme, tied with butcher's twine
  • ½ oz.
    Fresh Cracked Black Pepper
  • 5 oz.
    Butter, diced
  • 3½ oz.
    Brandy
  • 1½ oz.
    Sherry Vinegar
  • 6½ c
    Beef Broth
  • 2½ oz.
    Harvey's Bristol Cream Sherry Sourdough Croutons, as needed
  • Comte Cheese, grated, as needed
  • Marrow Bones, halved lengthwise per order, smoked
  • Oxtail Ragout and Smoked Marrow Bones, your recipe, as needed
  • Toasted Garlic Slices, as needed
  • Chives or Tarragon, Chiffonade, as needed

Preparation

Heat duck fat and sauté garlic. Add onions to deeply caramelize. Add bay leaf, thyme, black pepper and butter and continue to cook. Add brandy, sherry vinegar and beef stock; bring to a boil, reduce heat to a simmer and cook for 30 minutes for flavors to combine. Remove from the heat and season with sherry; adjust seasonings.

Preheat broiler. In small oven-resistant crock soup bowls, add the soup up to ¾ of level and top up with croutons and grated cheese. Place on a sheet pan and broil until golden brown, about 60 to 90 seconds. Place ragout on top of marrow bones followed by garlic slices and herbs. Serve with soup. Makes 4 to 6 servings.

Chef Alexandre Viriot | La Société Bar & Cafe, San Francisco