Dogs around the world will hold this against me, but there is simply too much flavor and nourishment left in a rib steak bone after grilling it to let them have it. Rib steak is a bone-in rib eye. I believe this easy soup made with the leftover bone is equal in decadence to the steak itself and I actually look forward to it more. If you are at a restaurant and not shameless enough to ask everyone at the table for their bones, you can always lie and say its for the dog. Oppertunivorism is not for the haughty. I like to imagine that French Onion Soup was invented by a poor french kitchen servant trying to feed her family with nothing but onions and her master’s table scraps. However, even with the pleading, half-starved stares of her ragged children at her hip, she would never deign to feed them an american cheese. In addition to a sexy peasant dress and an air of tragedy, you will need…
ingredients
- 1 left-over bone from a rib steak
- 2 Vidalia(sweet)onions
- 2-3 whole cloves garlic
- splash of left-over red wine(sherry or vermouth will also work)
- 2 bay leaf
- a good pinch of thyme
- 1 quart beef stock
- french bread (optional)
- a good cheese(gruyère, compté, emmental, beaufort- this is the one ingredient you should be snobby about)
- oven safe ramekins
method
- roast the onions, garlic, and bones in a heavy pot on the stove top
- toss in bay leaf and thyme
- deglaze with wine when onions are stuck to bottom and just about to burn
- once wine has evaporated, pour in stock and bring to boil
- cover and simmer on low for at least an hour
- taste and add salt & pepper as needed
- once cooled, remove bay leaves and bones(if any meat is still on the bone, slice it up and put it in the soup)
- to serve, place a thick slice of bread(if using) in each ramekin, spoon soup over, top with thin slices of cheese, and broil until bubbly and golden on top
One response to “Left-over Rib Steak Bone Soup:
French Onion Style
”Looks and sounds delicious! Can’t wait to try it!