French Onion Soup with Homemade Beef Stock

While making beef stock from scratch is time-consuming, it really makes the best beef broth for French onion soup! Of course, you can always buy beef stock, too (if you are in a hurry)! This serves four as a main course with crunchy French bread and a simple side salad (try mixing tender butter lettuce, sweet green and red leaf lettuce, some crunchy iceberg, confetti light green cabbage, and grated carrot with candied pecans and a light balsamic or Italian dressing).

• Preparation Time: 20 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 20 mins
• Calories: 865 Calories

Ingredients

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

Recipe Instructions

Step 1

Place water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon salt, 1 teaspoon black pepper, and 1 tablespoon fresh thyme into a large soup pot over medium heat; bring to a boil. Reduce heat to a simmer and cook, skimming and discarding foam that forms on top of broth, until broth is a rich brown color, 5 to 6 hours. (Broth may also be made in a slow cooker.) Strain broth, discard ribs and vegetables, and refrigerate extra broth.

Step 2

Melt butter in a large heavy skillet or cast iron pan over medium-low heat. Cook onions and garlic until caramelized and brown, about 30 minutes.

Step 3

Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl; sprinkle over browned onions. Cook and stir 5 minutes; season with salt and black pepper. Stir in parsley and 1 teaspoon thyme.

Step 4

Pour in 4 cups beef broth, white wine, sherry, and hot pepper sauce; simmer until flavors have blended and soup has thickened, about 15 minutes. (More time doesn't hurt.)

Step 5

Preheat the oven broiler about 15 minutes before serving time. Place a rack about 6 inches from the heat source.

Step 6

Brush slices of French bread with flavored olive oil. Toast under the preheated broiler until well-browned on each side, 1 to 2 minutes per side. Ladle soup into oven-proof soup bowls; place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyère cheese.

Step 7

Place the filled soup bowls under the broiler until cheese is melted, bubbly, and browned, 2 to 4 minutes.