I was fortunate enough to be given the opportunity to review Katherine & Ryan Harvey’s book – Bare Bones Broth. As you know bone broth is taking the food world by storm. There are Broth Bars popping up like starbucks around every corner almost. If there isn’t one close by to you now, i’m sure there will be soon.
So let’s talk bone broth! The name “Bone Broth” is used to set itself apart from the industrialized and chemical laden stocks that we used to use before we discovered the good stuff (again). Bone broth is made from the bones of an animals, i.e. chicken, pig, cow to name a few, and simmered for hours if not days. Simmering the bones for long periods of time extracts the nutrients, flavor, marrow and cartilage from the bones. Bone broth is in reality a stock, its just a chemical free and nutrient dense stock in its truest form. Believe it or not, but we are not the only culture who has bone broth in their long culinary histories. In Italy broth is called Brodo, used as an essential ingredient in risottos and many other dishes. In France, it is is referred to as Bouillon, the base for almost all french cooking. In Germany its called Bruhe where they use it as the base for soups, stews and potato salads to start with. In Vietnam its called Pho, the base for our favorite noodle soup that we have all come to love so much. You can see that broth is at the foundation of all cooking no matter what country you decide to go to. Broth is also quickly becoming known and used as the new multivitamin. Bone broth includes nutrients like Glycosaminoglycans that helps keep your joints healthy. It also contains Glucosamine which is used to treat conditions like arthritis and help the body to recover from injuries and surgeries. Hyaluronic Acid treats conditions like osteoarthritis, heals wounds and burns. Calcium to help build strong bones and teeth, but also aids in blood clotting. Magnesium helps to strengthen our bones, aid muscles in recovery from exertion while boosting our immune systems. Not to mention that the collagen and gelatin in the broths help our skin hair and nails look so good. Bone broth is not just a secret ingredient that will make any of your dishes taste amazing, it’s also a superfood loaded with health benefits too. But you already knew that, didn’t you?!
So why did Katherine and Ryan decide to write a cookbook solely dedicated to bone broth? Because they wanted to show you how easy it is to create amazingly easy and delicious dishes based around broth. Let me tell you, they did an amazing job. This book is truly a work of art and a definite must have in your cookbook collection.
After googling over their beautiful book I finally decided to make their French Onion Soup. I know what you’re thinking! Why would you make French Onion Soup on a paleo blog, it has cheese and bread as part of the ingredients. Not this French Onion Soup. This one is sans dairy with a potato crust to top off the soup with. And let me tell you, it truly hits the spot. Easily the best French Onion Soup I have ever had, and i’m not just saying that because I’m reviewing the book. It really is that good.
Make sure you grab your copy right here! Bare Bones Broth Cookbook
FRENCH ONION SOUP
For the Soup
- 3 tbsp Ghee or Butter
- 2 Onions, thinly sliced
- 1 Bay Leaf
- 2 sprigs of fresh Thyme
- 2 Garlic Cloves, minced
- 1 tsp Sea Salt
- 1/2 cup Sherry Wine
- 1 cup Dry Red Wine
- 1/2 tsp freshly ground Black Pepper
- 6 cups Beef Bone Broth
For the Potato Crust
- 4 cups Cold Water
- 6 small White Potatoes, peeled and diced
- 1 Garlic Clove, minced
- 2 tbsp, plus 1 tsp Sea Salt
- Pinch of freshly ground Black Pepper
- 1 1/2 tbsp Ghee or butter
Make the soup
In a large pot over medium heat,heat the ghee or butter. Add the onions, bay leaf, thyme, garlic and sea salt and salute for 5 minutes, stirring occasionally.
Increase the heat o medium-high and add the sherry, red wine, and pepper. Simmer to reduce until the wine has almost evaporated, about 10 minutes.
Add the beef bone broth and bring to a simmer. Cook for 10 minutes.
Make the Potato Crust
While the soup is simmering, combine the water, potatoes, garlic, and 2 tbsp of sea salt in a pot and bring to a boil. Boil the potatoes for 10 minutes, then drain thoroughly to remove all the water.
Return the potatoes to the pot along with the pepper, the remaining teaspoon of sea salt, and the ghee or butter. Mash (do not whip) by hand with the back of a fork. Separate into 4 parts and roll into balls.
Preheat the broiler to high.
Place 4 (6 to 8 oz) oven safe ramekins on a baking sheet and fill with soup just below the rim. Press the potato balls flat, shaping them into disks, slightly wider than the ramekins. Gently drape the potato crust over the ramekin without pressing it down; just let it rest atop the ramekin.
Place the baking sheet with he ramekins under the broiler for 8 minutes, or until the potato crust begins to brown. Remove from the oven and serve immediately.
Don’t forget to grab your copy of Bare Bones Broth before you leave!