2 beef bouillon tablets (or 275 ml veal broth*)
3 onions, chopped
1 tablespoon of parsley
100 g unsalted butter
200 ml red wine
2 slices of whole wheat bread, cut into cubes and toasted
Parmesan cheese, grated to taste
Fresh thyme, chopped to taste
*Veal broth (optional)
1 kg veal bone (without meat)
1 onion, cut into four pieces
1 carrot, peeled and chopped
2 cloves of garlic, unpeeled
4 sprigs of parsley
275 ml red wine
Salt, to taste
2 beef bouillon tablets (or 275 ml veal broth*)
3 onions, chopped
1 tablespoon of parsley
100 g unsalted butter
200 ml red wine
2 slices of whole wheat bread, cut into cubes and toasted
Parmesan cheese, grated to taste
Fresh thyme, chopped to taste
*Veal broth (optional)
1 kg veal bone (without meat)
1 onion, cut into four pieces
1 carrot, peeled and chopped
2 cloves of garlic, unpeeled
4 sprigs of parsley
275 ml red wine
Salt, to taste
Dissolve the beef bouillon tablets in 1 liter of boiling water and reserve
In a pan, caramelize the onions with the parsley in butter until golden brown
Add the reserved broth (or veal broth) and wine, stirring occasionally, until thickened
Check seasoning
Pour into four heatproof bowls and distribute toasted bread cubes on top
Sprinkle with grated Parmesan cheese and bake in a preheated oven until golden brown
Garnish with chopped thyme and serve
*Veal broth (optional)
Roast the veal bone in a preheated oven for about 40 minutes, turning halfway through to ensure even browning
In a pot with 2 liters of water, cook the veal bone with the remaining ingredients (excluding salt) for four hours, stirring occasionally and adding water as needed
Strain the broth and season.
