French Onion Soup with Beef

Directions

• Step 1 Preheat oven to 325°F.
• Step 2 Season meat generously with salt and pepper. Add 2 tbsp oil to a large dutch oven over medium high heat. Sear all sides of the meat until golden brown, about 5 minutes per side.
• Step 3 Add 2 cups bone broth to the dutch oven with your meat along with thyme. Submerge garlic in broth, cover roast and transfer to the oven for 2 ½ hours.
• Step 4 While roast is in the oven, heat ¼ cup olive oil in a skillet over medium heat. Add onions, reduce heat to low, cover and let cook for 15 minutes. Remove the lid and continue cooking, stirring periodically to prevent onions from browning too quickly. Onions should change colour from white to light golden in about 1 hour.
• Step 5 Remove roast from the oven after 2 ½ hours and check for doneness. If meat does not pull apart easily, return it to the oven for 30 minutes longer.
• Step 6 If meat pulls apart easily, remove it from the dutch oven and set aside on a plate along with the head of garlic. Discard thyme from your dutch. Keep the broth.
• Step 7 Shred meat, discarding any large pieces of fat, then return to dutch oven with the remaining broth. Squeeze garlic into dutch oven from the peel, then add in caramelized onions and 6-8 cups bone broth.
• Step 8 Stir well and bring to a simmer over medium heat. Simmer for 10 minutes until broth has thickened slightly.
• Step 9 Season to taste with salt and pepper. Place soup in individual oven safe soup bowl and place a small slice of sourdough bread into the soup. Garnish with fresh parsley, cheese curds or Gruyère cheese and place it back in the oven to melt the cheese. Let it cool for 5 minutes before serving.