Oxtail and Onion Soup with Camembert Toasts

Name: Oxtail and Onion Soup with Camembert Toasts
Ingredients: 900 g oxtail, cut into chunks; 1 leek, sliced; 2 carrots, sliced; 2 celery sticks, sliced; 1 bouquet garni; 2 litres of water; 2 beef stock cubes; 1 large head of garlic; 30 ml (2 tablespoons) olive oil; 900 g red onions, thinly sliced; 50 g butter; 15 ml (1 tablespoon) fresh thyme leaves; 5 ml (1 teaspoon) sugar; 150 ml (3/5 cup) red wine; salt and pepper to taste; 125 g Camembert cheese; 4 slices French bread

The rich depth of flavour derived from the oxtail makes the advance preparation of the stock for this soup well worthwhile.

Published 23 May 2021

Method

Wash the oxtail well and pat dry. Place the oxtail in a large saucepan with the leek, carrots, celery, bouquet garni and the water. Bring to the boil, skim the surface to remove any scum, cover and simmer for 2 hours. Strain the stock into a clean saucepan. Leave to cool and chill over night.
The following day, preheat the oven to 180 ºC (350 ºF). Cut a thin slice from the top of the head of garlic and place on a double piece of foil. Drizzle over the olive oil and fold over the foil to seal the garlic. Bake in the oven for 45 minutes. Remove from the oven and leave to cool slightly.
Meanwhile, remove the fat from the surface of the stock.
Melt the butter in a large saucepan and add the onions. Fry over medium heat for about 25 minutes until caramelized. Stir in the thyme and sugar and fry for 2 minutes. Add the red wine and boil rapidly until well reduced. Then add the stock. Simmer for 20 minutes. Season with salt and pepper to taste.
Preheat the grill. Squeeze the garlic cloves from their skins and mash to a paste. Cut the Camembert into slices. Lightly toast one side of the French bread and then spread the garlic paste on the untoasted side. Top each one with a slice of cheese. Grill for 1 to 2 minutes until bubbling and golden.
Divide the soup between warmed soup bowls and top with the toasts. Serve at once.