YIELD: 24 servings
6 lbs. beef for stewing (IMPS/NAMP 135A) cut into 1" cubes
6 Tbsps. vegetable oil
Ground black pepper, as needed
4 oz. butter
10 1/2 lbs. onions, thinly sliced
2 Tbsps. garlic puree
2 1/2 oz. all-purpose flour
1 1/2 gals. beef broth
1 1/2 cups dry white wine
2 whole bay leaves
3/4 cup brandy or Madeira (optional)
24 slices French bread slices, 1/3"thick, toasted
1 1/2 lbs. Gruyere cheese, shredded
Chopped chives or parsley, for garnish, optional
- In a large pot, brown beef in oil in batches over medium-high heat. Season with pepper; reserve to another pot.
- Melt butter in same pot over medium heat. Add onions and garlic. Cook slowly, stirring often until browned and caramelized, about 30 minutes. Stir in flour and cook 5 minutes. Return beef to pot. Add broth, wine and bay leaves.Cover and simmer slowly until beef is tender, 11/2 to 2 hours. Remove bay leaves.
- For each serving, to order: Portion 11/2 cups soup into each bowl. Stir in 11/2 tsps. brandy or Madeira, if desired. Top with 1 slice bread and cover with 1 oz. cheese. Melt cheese under salamander until bubbly and golden. Garnish with chives or parsley, if desired.
Recipe from the National Cattlemen's Beef Association.