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How to Make French Onion Soup with Homemade Beef Stock - A Step-by-Step Guide

French onion soup is a classic and comforting dish that is perfect for a cozy night in. This recipe takes the traditional French onion soup to the next level by using homemade beef stock, which adds a rich and savory flavor to the soup. The combination of caramelized onions, hearty beef stock, and gooey melted cheese makes for a delicious and satisfying meal.

The key to making this French onion soup stand out is the homemade beef stock. While store-bought beef stock can be used in a p...

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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 salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme
  • ¼ cup butter
  • 4 large 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®), or to taste
  • 4 thick slices French bread
  • basil and garlic-flavored olive oil for brushing
  • 2 cups grated Gruyere cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 6 hrs
  • Total Time: 6 hrs 20 mins
  • Servings: 4

  • 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.
  • 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.
  • 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.
  • 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.)
  • Preheat the oven broiler about 15 minutes before serving time. Place a rack about 6 inches from the heat source.
  • 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.
  • Place the filled soup bowls under the broiler until cheese is melted, bubbly, and browned, 2 to 4 minutes.

    • Nutrition

    865 cal.

    • Total Fat: 41g
    • Saturated Fat: 22g
    • Cholesterol: 136mg
    • Sodium: 1320mg
    • Total Carbohydrate: 83g
    • Dietary Fiber: 14g
    • Total Sugars: 22g
    • Protein: 42g
    • Vitamin C: 48mg
    • Calcium: 739mg
    • Iron: 6mg
    • Potassium: 1351mg

    Categories

    Soup recipes
    French recipes
    Onion recipes
    Homemade recipes