From the kitchen of Origine, Ben Bayly’s French onion soup recipe is a rich, flavourful broth that celebrates Franklin’s world-famous longkeeper onion.
Serves 4
Prep time 20 mins
Cook time 1 hour
500 g oxtail
1 onion, sliced
1 carrot, grated
1/3 cup of celery, chopped
50 g duck fat
1 kg onion, sliced
20 g fresh thyme
8 garlic cloves, minced
1 ltr beef stock
The day before serving, preheat a large skillet over medium-high heat. Once hot, add the oxtail and sear each side for about 4-5 minutes, or until the oxtail is browned and caramelised. Set aside.
In the same skillet, sauté the onions, carrot, and celery for about 5-7 minutes, stirring occasionally, until they are softened and slightly golden.
In a food-safe vacuum pack bag, place the seared oxtail and sautéed vegetables together. Seal the bag tightly to ensure no air remains inside. Cook the sealed bag overnight at 82°C.
The next day, into a medium bowl, carefully strain the liquids for the vacuum pack bag and set aside. Allow the oxtail to cool slightly before shredding the tender meat. Set aside.
In a large pot, melt the duck fat over high heat until it shimmers. Add in the chopped onions and sauté them, stirring frequently, until they start to caramelise. Reduce the heat to medium and continue to cook until the onions are golden and tender. Stir in fresh thyme and minced garlic, allowing them to cook for an additional 1-2 minutes, until fragrant.
Pour the strained oxtail broth into the duck fat mixture, stirring until combined. Adjust the seasoning with salt and pepper as needed.
