With the rib and leftovers from our last meal at Osia, I made stock from them. They were a good mix of bone, meat and fat and so I started the stock with some simple ingredients. From the stock, made french onion soup. The salad was also very simple and did not need much preparation.
Beef stock (1/2 litre)
- 1L pack Swanson chicken stock
- 1 white onion
- 2 cloves of garlic
- beef rib and scraps
boil everything for about 30min or until the liquid is reduced by about half, keep sieving the excess fats from the top, strain the stock and keep it aside.
French onion soup (for 2)
- 6 medium white onions sliced to about 1cm thick rings
- 3 tbsp light olive oil
- 2 tbsp unsalted butter (used Lurpak)
- 1 tbsp brown sugar
- 1/2 cup white wine
- beef stock
- 1 tbsp corn starch
heat the olive oil and fry all the onions for about 20min till soft, keep stirring them. Add the butter and stir again again for about 15min till the onions caramelize. If the onions do not brown properly, add some sugar and continue to stir for the next 5 – 10min. As the beef stock is flavorful, no salt wwas needed. Deglaze with white wine then add the beef stock. Let simmer for about 20 – 30min. As we like our onion soup thick, dissolved some corn flour in water and added to the soup. Tada, the soup is done
Garlic toasts/ crouton
I used the garlic herbed rusks recipe and topped with mozarella shreds, toast them for about 5min and put them onto the soup to soak up some liquid so they are chewy and cheesy.
Smoked chicken salad
- 1 smoked chicken breast sliced
- 10 cherry tomatoes halved
- baby spinach leaves
- 1 granny smith apple shredded
- balsamic vinegar glaze
place the spinach leaves at the bottom of a deep plate, top with shredded apple and sliced chicken, placed tomatoes on top and drizzle with thick balsamic vinegar glaze. We sprinkled some paprika on top to add a little flavor.