A goat farmer’s take on a classic.
BHF French Onion Soup
- 2 qts goat stock
- 3 med. onions, sliced
- 4 Tbs butter
- 1 Tbs hot honey (optional)
- Sourdough bread
- 1/4 c. melty cheese such as gruyere or mozzarella
- Melt butter in a medium sauce pan; add onions and saute until caramelized. (Add hot honey as the onions are turning brown to aid in the process.)
- Add goat stock to the pan and bring to a boil.
- Slice pieces of bread into sizes that fit into your soup bowls; toast on both sides under the broiler.
- Top toast with cheese and broil until melted.
- To serve, ladle broth and onions into a bowl and top with cheesy bread.
Tip: if you don’t have the full amount of goat stock, the traditional beef broth may also be substituted.
I’ve been wanting to develop more goat recipes for a while, so this weekend kid #4 and I got to work on something simple, delicious, and amazingly warm on a single-digit-degree night.
We started with goat stock, following my normal bone broth recipe and substituted a goat leg bone I had in the freezer for the chicken bones. A few notes here:
- Since we would be adding a plethora of onions later, I omitted it from the stock. I also substituted rosemary for celery because it makes me think “French cuisine.”
- This makes a pretty picture, but you’ll want to strip the rosemary leaves from the stem before cooking. 🙂
- The bone was about 3/4 lb, so we only got 1 qt of bone broth from it. We made up the difference with beef broth.
- We DID taste the goat stock on it’s own though, to satisfy our curiosity. Just like the other goat products we’ve had so far, it reminded us of beef stock “but different.”
When your stock is finished, the soup comes together in a few simple steps (in case you haven’t noticed…simple is what we do around here):
- Thinly slice your onions.
- Caramelize them in a pan with some butter, adding hot honey at the end to help deepen the color.
- Add the onions to the stock and bring it up to a boil.
- Deglaze the pan with some stock, then pour that back in with the rest.
- Side note: if you’re not making stock the same day, you can perform these steps in a sauce pan directly and save yourself some dishes.
While the onions and stock meld together, slice some sourdough bread to a size that will fit in your bowl and toast both sides. Then coat the slices with cheese (we used mozzarella here because we always have it on hand) and place them under the broiler to melt.
To serve, ladle the soup in a bowl, top with the cheesy crouton and enjoy!
IF you’re feeling EXTRA fancy and you have oven-safe crocks, you can ladle the soup into them then directly top with toast and LOTS of cheese and stick the whole thing under the broiler until the cheese is melted. (Be careful though: the whole soup dish will be extremely hot.)
We enjoyed this dish tremendously, and everyone is looking forward to repeating it soon during the frigid upcoming weeks.
If you’d like to recreate it in your own kitchen, check out our online shop! We have several bone-in cuts (leg, shoulder, shanks, etc.) that would provide a meal AND stock, as well as packages of soup bones by themselves.Â
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