French Cooking Classes with Chef Christophe - CHICKEN STOCK (MARMITE) AND BONUS FRENCH ONION SOUP

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for vegetarians.

gruyère cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has fewer calories, while cheddar is often less expensive.

Wash your hands.

Cut brown onions in half and set aside the skin for stock.

Burn the two half onions in a frying pan to give color and taste to the stock.

Organize a bouquet garni using a celery branch, bay leaves, and cut carrots.

Tie the bouquet garni with kitchen twine.

Put the chicken carcass into a pot.

Add the burnt onions and crushed garlic clove to the pot.

Season with thyme, tomato paste, and white pepper.

Cover all ingredients with cold water and bring to a boil, then simmer.

Cover the pot halfway to ensure the ingredients are submerged.

Slice the remaining onions for caramelizing with butter.

Melt a generous amount of butter in a pot and add the sliced onions.

Season the onions with table salt and white pepper, then cover to cook slowly for about 30 minutes, stirring every five minutes.

Check for impurities from the chicken bones and remove them, then simmer for another 15 minutes.

Once the onions are caramelized, slice the baguette for croutons and place them on a baking tray.

Sprinkle shredded gruyère cheese on top of the baguette slices.

Deglaze the caramelized onions with a little white wine.

Drain the stock using a conical strainer.

Taste the stock for flavor and adjust as necessary.

Ladle the soup into bowls and top with the baguette croutons and melted cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens