If you remember in our previous prime rib episode I said you should get the bone-in prime rib.  This recipe is why.  French onion soup is delicious.  I never order it when I’m out because of my salt intake concerns, but if I make it at home…,, well I can control all of that.  I took the ribs, some veggies, and some unsalted stock and a whole lot of onions and did my take on French onion soup.  Hope you like it.  Spoiler alert: what are the chances of a French Dip sandwich coming up?

3 tablespoons olive oil

3 tablespoons butter

3 prime rib bones after baking the prime rib

4 cups water

32 oz no salt added beef stock

2 cloves garlic, chopped

1/4 cup Parmesan cheese grated fine (this replaces the salt)

3 whole carrots

1/2 teaspoon pepper

3 celery stalks

2 tablespoons sherry

4 yellow onions sliced thin (see the cool picture with the mandolin slicer)

1/2 teaspoon thyme

Croutons or sliced French baguette, toasted

1 pound Gruyere cheese (you want a melted top, right?)

In a soup pot heat olive oil and butter until butter melts

Add carrots, celery, garlic  and cook for 5 minutes.

Add water and stock

Add beef rib bones.

Add sliced onions

Add Parmesan cheese

Simmer for 45 minutes (longer is better)

Remove bones

Remove carrots and celery stalks

Transfer soup into individual oven safe serving bowls

Top with croutons

Top with Gruyere cheese

Place under broiler until cheese browns

Serve