Beef stock made with roasted beef ribs, beef trimmings, celery, carrot, onion, garlic, herbs and red wine. All fat removed and sieved until only liquid left. Chilled and any last remaining fat removed. (Retain and chill any fat)
Loads of red and white onions and shallots sweated down on a low heat until caramelised.
Add the stock and more red wine. Let simmer and infuse.
Use the chilled beef fat to spread on slices of French bread and toast.
Top the soup with strong cheese, add the toasted slices of French bread, top again with cheese, bake and serve.
by GeeGeeDub
Dining and Cooking