ULTIMATE Onion Soup!

Broth:

3 Pig's legs (about 2.5 kg) or shanks
4 Onions, peeled, halved
1 Leek, cleaned and cut in half lengthwise
2 carrots
25 Cloves
2 heads of garlic, cut in half lengthwise
Pepper
Salt
Water

1- Put all the ingredients in a pot and cover with cold water (about 8-10 liters)
2- Cook at a very low boil, skimming and degreasing often for about 3-4 hours.
3- Filter and keep only the broth in the cauldron.

Soup :

2 kg chopped onions
1 lb. butter for cooking
1 lb. cooked, trimmed bacon
1 half bottle of red wine
1 half bottle of white wine
150 ml balsamic vinegar
200g. brown sugar
Salt and pepper
Croutons
Strong Cheddar

1- Brown the onions in butter with salt and pepper over high heat to color them. Use several small ones
pan-fried to avoid boiling the onions.
2- Remove the caramelized onions from the broth, deglaze the pan with the wine, vinegar and brown sugar
and reduce by 75%. Add to the broth.
3- Do this step in several batches so as not to overload the pan with onions and to obtain a nice coloring.
onions.
4- Add the bacon.
5- Simmer the soup very gently for about 45 minutes, skim off the fat and adjust the seasoning with salt and
pepper.
6- Garnish the bowls with croutons and strong cheddar then brown in the oven at BROIL.