French Onion Soup

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Recipe - French Onion Soup with a Weston Cone Strainer and V-Slice Mandoline

From the Weston Kitchen


  • 3 lbs beef neck bones
  • 6 cups water
  • 2 cups Merlot
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 1 tablespoon whole black peppercorns
  • 3 garlic cloves, smashed
  • 3 bay leaves
  • 1/2 teaspoon thyme leaves
  • 2 large fresh basil leaves
  • 3 sprigs green onion, chopped

Onion Mixture

  • 1 large Spanish onion
  • 1 large red onion
  • 2 tablespoons butter
  • 3 fresh leaves basil, minced
  • 1 tablespoon garlic powder
  • 1 tablespoon sugar
  • 1/2 cup Merlot


  • 1 loaf Asiago crusted french bread
  • 1/2 brick Provolone
  • 1/2 brick Mozzarella


French onion soup from homemade beef stock strained with a Weston Cone Strainer. Caramelized onions and bubbly cheeses sliced with a mandoline make for a truly delicious soup.
  1. Place all stock ingredients into a crock pot and set on high for 2 hours. Set back to low and allow to simmer for one to two days.
  2. Allow to cool completely, then refrigerate for four hours or until the fat solidifies at the top of the stock. Use a Weston Stainless Steel Cone Strainer to strain your stock. Place in a large pot, bring to a boil, then simmer.
  3. In the meantime, use a mandoline to slice your onions.
  4. Saute your onions, basil, sugar, and garlic powder in a large pan with butter until the onions are translucent. Pour the wine into the onions, then pour the pan contents into the stock. Allow the soup to simmer, covered for 3 hours.
  5. Cube the bread, drizzle with olive oil, sprinkle with garlic powder, and toast in the oven for 3 minutes at 400 degrees F. Set aside.
  6. Insert the cheese shredding plate into the Weston V-Slice Mandoline and shred your Provolone and Mozzarella cheeses.
  7. Pour soup into a crock, drop in your croutons, then sprinkle with cheeses and broil on high for 3 minutes, or until your cheese is melted to your liking.

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