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French Onion Soup with Homemade Beef Stock
French Onion Soup with Homemade Beef Stock
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Prep Time:
20 minutes
Cook Time:
360 minutes
Total Time:
380 minutes
Indulge in rich French onion soup with the best homemade beef broth, perfect for cozy nights. Prep ahead or use a slow cooker for convenience.
Ingredients:
  • 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 freshly ground black pepper
  • 1 tablespoon fresh thyme
  • 4 large onions, thinly sliced
  • 3 cloves garlic, smashed
  • 0.25 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
  • 0.25 cup dry white wine
  • 2 tablespoons dry sherry
  • 1 dash hot pepper sauce (such as Tabasco®), or to taste
  • 4 thick slices French bread
  • basil and garlic-flavored olive oil for brushing
  • 2 cups grated Gruyere cheese
Instructions:
  • In a large soup pot over medium heat, combine water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon salt, 1 teaspoon black pepper, and 1 tablespoon fresh thyme. Bring to a boil, then simmer for 5 to 6 hours until broth turns a rich brown color, skimming any foam that forms on top. Alternatively, use a slow cooker. Strain the broth, discard the ribs and vegetables, and refrigerate any extra broth.
  • In a large heavy skillet or cast iron pan, melt butter over medium-low heat. Cook onions and garlic until caramelized and brown, approximately 30 minutes.
  • Combine flour, herbes de Provence, paprika, and garlic powder in a bowl, then evenly distribute over the browned onions. Sauté for 5 minutes, then season with salt and black pepper. Finally, stir in parsley and 1 teaspoon of thyme.
  • Add 4 cups of beef broth, white wine, sherry, and hot pepper sauce to the pot and simmer for about 15 minutes until the flavors meld and the soup thickens. Feel free to simmer a little longer for even more depth of flavor.
  • Preheat the oven broiler with a rack positioned 6 inches from the heat source, 15 minutes before serving.
  • 1. Brush French bread slices with fragrant olive oil, then broil until golden on both sides, around 1 to 2 minutes per side. Next, fill oven-proof soup bowls with soup and top each with a perfectly toasted bread slice. Finally, generously sprinkle each bread slice with delectable Gruyère cheese.
  • Broil the filled soup bowls until the cheese is melted, bubbly, and golden brown, for 2 to 4 minutes.

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