In order to have a good onion soup, beef stock is required.
One slab of beef
Few stalks of celeries (cut in chunks)
One big sweet onion (sliced)
Cut the beef into cubes.
In a medium size saucepan add water and the sliced yellow onions, lengthwise celeries, cloves and black peppercorns.
Add the beef cubes and simmer over medium low heat for about half an hour or until the stock becomes flavourful.
Turn off the heat and leave it to cool.
Drain all the ingredients from the saucepan.
Now your beef stock is ready to use.
I do not add any seasoning to the stock for storage purpose.
Refrigerate the beef stock for later use.
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If you do not wish to use beef bones for your onion soup, you can use the above recipe for the stock.
Here’s how I prepared the French Onion Soup using the above stock