Nic’s Place START BOOKING YOUR RESERVATIONS NOW FOR THANKSGIVING DAY FOR 11AM, 1PM, 3PM, 5 PM AND 7PM SEATINGS! Photo bigstock.com Bone marrow French onion soup become a paste and no longer resemble Jason Campbell is the executive chef at Mary this). Once they are dark, rich and sweet, Eddy’s Kitchen x Lounge. For the holidays, he add the thyme bundle, the three reserved keeps this recipe on hand at all times. It re- bones and the beef stock. You want the onions to break down and onion (the steaming of the onions helps quires having a conversation with your local Cook over medium-low heat and lightly butcher to procure cut beef bones, but simmer for two more hours (the bones will Campbell swears by this take on classic French add a richness and help the beef stock), onion soup that serves six to eight guests. and the soup should be a dark brown. “This is a labor of love recipe; I suggest After two hours, add salt to taste and a making it the day before, which is better for liberal amount of pepper to the soup, turn the soup,” Campbell said. “The day of, all the heat to low to keep the soup warm and you need to do is roast off the bone marrow remove the thyme bundle and bones. and toast the bread. This soup freezes well.” To finish the dish, crank the oven to 450 degrees Fahrenheit. Take the remaining Ingredients marrow bones and season them with salt 15 Spanish onions, julienned and pepper and roast them on a sheet pan 11 barrel-cut bones (reserve three to with a lip in the oven for about 10 minutes add to soup for cooking) or until the center of the marrow is soft but 20 sprigs of thyme tied in a bundle not rendered away. You can check with a 6 quarts of beef stock cake tester or a paring knife. (Insert it into 6-8 slices of crusty bread the marrow for 10 seconds. If the tester is Olive oil warm to the touch, you are good to go.) Be Salt careful, as there will be fat in the pan. Save Pepper the fat to either toast the bread for the soup or reserve it in your fridge to roast Method potatoes or even make a beef fat hollanda- Preheat the oven to 400 degrees Fahrenheit. ise for a nice steak or prime rib. The first step is to roast the three bones 1116 N Robinson Ave. OKC | 601-9234 | @nicsplacedinerandlounge Next, brush olive oil or the reserved in the oven — be sure to put them in a pan beef fat, salt and pepper on the bread and with a lip to collect the fat. Roast the bones toast it in the oven until crisp but still a for 45 minutes or until they’re nice and bit soft, maybe five minutes. Place a warm golden brown. bowl on the side. Let Us Serve You! WEDDINGS HOLIDAYS BIRTHDAY PARTIES REUNIONS ANNIVERSARY ANY SPECIAL EVENT Full Service We are licensed and insured, seasoned professionals who are committed to making your event an unforgettable moment in time. 405-664-6634 tshelfbartending@gmail.com EATERY & COCKTAIL OFFICE @ THE UNION Unconventional E legance Come unwind in our lavishly decorated modern speakeasy... Once the bones are roasted, add the rendered beef fat to a heavy-bottomed pot or To serve a Dutch oven over medium heat and cover, In a warm bowl, place the roasted bone saving the bones for later in the recipe. marrow in the middle of each bowl, ladle Add the sliced onions and some salt and start to sweat the onion; you’re not and give it a few more cranks of pepper looking for any color. Once the onions and some fresh picked thyme. Have some start to soften, place a lid on the pot and small knives to scoop out the bone mar- cook the onions for 45 minutes or until row and place it on the bread to dip in the they are really soft and tender, stirring soup! Enjoy! every 10-15 minutes. This step is very <<<<<<<<<<<< It's open late! the soup into the bowls around the bone — Jason Campbell Available for private events. Book your holiday party with us! >>>>>>>> important to help the onions caramelize more evenly. After the onions are soft, remove the lid, and there will be some liquid from the onions, which is fine. Turn the heat to low and start to caramelize the onions (this will take 2-4 hours), stirring every few minutes to prevent sticking — it’s worth it! Put on some music and enjoy some adult beverages. 616 N. 5th St, Oklahoma City, OK 405.601.2857 | theunionokc.com M-W 11AM-10PM | Th-11AM-12AM or Later Fri-Sat 11AM-2AM | Sun 11AM-9PM O KG A Z E T T E . C O M | N OV E M B E R 1 4 , 2 0 1 8 15