French Onion Soup with Homemade Beef Stock

  • Recipe By
  • Published Apr 4th
  • Ready In6h 15m
  • Servings4
  • Calories865
This recipe for real-deal French onion soup is made with the rich, old-time goodness of homemade beef broth. Luckily, you can make the broth ahead and use a slow cooker if you like. Once you have the broth on hand, making this classic dish is pretty straight-forward.

French Onion Soup with Homemade Beef Stock Ingredients

The following are the ingredients needed to make delicious French Onion Soup with Homemade Beef Stock for 4 servings:

  • 12 cups water
  • 1 pound beef short ribs
  • 3 parsnips, peeled and cubed
  • 3 onions, coarsely chopped
  • 2 carrots, peeled and coarsely chopped
  • 2 stalks celery with leaves, coarsely chopped
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme
  • ¼ cup butter
  • 4 larges onions, thinly sliced
  • 3 cloves garlic, smashed
  • ¼ cup flour, or more as needed
  • 1 teaspoon herbes de Provence
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon chopped fresh parsley, or to taste
  • 1 teaspoon chopped fresh thyme, or to taste
  • ¼ cup dry white wine
  • 2 tablespoons dry sherry
  • 1 dash hot pepper sauce (such as Tabasco(R)), or to taste
  • 4 thick slices French bread
  • basil and garlic-flavored olive oil for brushing
  • 2 cups grated Gruyere cheese
  • 1 pinch sea salt to taste

French Onion Soup with Homemade Beef Stock Cooking Instructions

  • Prep-
  • Cook6h 15m
  • Ready In6h 15m

The time needed to cook this French Onion Soup with Homemade Beef Stock is about 6 hours 15 minutes , and you can serve your French Onion Soup with Homemade Beef Stock within 6 hours 15 minutes . The following are the steps to cook French Onion Soup with Homemade Beef Stock easily:

  1. 1 Place the water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fresh thyme into a large soup pot over medium heat, and bring to a boil. Reduce heat to a simmer, and cook, skimming and discarding the foam that forms on the top of the broth, until the broth is a rich brown color, 5 to 6 hours. Broth may be made in a slow cooker. Strain the broth, discard the ribs and vegetables, and refrigerate extra broth.
  2. 2 Melt butter in a large heavy skillet or cast iron pan over medium-low heat, and cook the onions and garlic until caramelized and brown, about 30 minutes. Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl, and sprinkle the flour mixture over the browned onions. Cook and stir 5 minutes; add salt and black pepper to taste, and mix in parsley and 1 more teaspoon of thyme.
  3. 3 Pour in 4 cups of beef broth, white wine, sherry, and hot pepper sauce; simmer until the flavors have blended and the soup has thickened, at least 15 minutes. More time couldn't hurt.
  4. 4 About 15 minutes before serving time, preheat oven's broiler, and place a rack about 6 inches from the heat source.
  5. 5 Brush the slices of French bread with flavored olive oil, and toast under the preheated broiler until well browned on each side, 1 to 2 minutes per side. Ladle soup into ovenproof soup bowls, and place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyere cheese.
  6. 6 Place the filled soup bowls under the broiler until the cheese is melted, bubbly, and browned, 2 to 4 minutes or as needed.

Nutrition Facts

Per Serving: 865 calories; 82.5 g of carbohydrate; 136 mg of cholesterol; 40.7 g of fat; 13.5 g of fiber; 42.1 g of protein; 21.9 g of saturatedFat; 1320 mg of sodium; 22 g of sugar;

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