Onion broth

Yield: 6 servings

Measure Ingredient
1 pounds Calf's feet or soup bones
2 tablespoons Oil or butter
5 pounds Yellow onions peeled and roughly chopped
2 tablespoons Minced garlic
¼ teaspoon Ground mace
4 cups Chicken stock or water
4 Bay leaves
Salt and pepper; to taste

PLACE BONES, oil and onions in a large pot and place over low heat.

Cook, stirring, until the onions change color from light to dark, about 1 hour. Add garlic, mace, stock, bay leaves, salt and pepper.

Cover and simmer for 45 minutes. Remove the bones and bay leaves and serve the soup.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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