French Onion Soup with Homemade Beef Stock Recipe

This rich and savory beef and onion soup is a perfect hearty dish for chilly evenings. With slow-cooked beef stock, caramelized onions, and a melty Gruyre topping, its a cozy, satisfying meal. Follow these simple steps to recreate this timeless classic at home!

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
• cup butter
• 4 large onions, thinly sliced
• 3 cloves garlic, smashed
• 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
• 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 Gruyre cheese

Directions

Step 1: Place the water, beef short ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon salt, 1 teaspoon black pepper, and 1 tablespoon fresh thyme into a large soup pot. Bring to a boil over medium heat, then reduce the heat to a simmer. Cook for 5 to 6 hours, skimming and discarding any foam that forms on top of the broth. The broth should turn a rich brown color. If preferred, you can make the broth in a slow cooker. Strain the broth and discard the ribs and vegetables. Set the broth aside, and refrigerate any extra for later use.

Step 2: Melt the butter in a large skillet or cast iron pan over medium-low heat. Add the thinly sliced onions and smashed garlic cloves, cooking until caramelized and brown, which should take about 30 minutes.

Step 3: While the onions are caramelizing, mix the flour, herbes de Provence, paprika, and garlic powder together in a small bowl. Once the onions are ready, sprinkle the flour mixture over the onions. Stir and cook for another 5 minutes, seasoning with salt and black pepper to taste. Add in the fresh parsley and thyme.

Step 4: Pour in 4 cups of the prepared beef broth, white wine, sherry, and a dash of hot pepper sauce. Simmer the soup for 15 minutes, stirring occasionally, until the flavors have blended and the soup thickens slightly. Feel free to let it simmer longer to deepen the flavors.

Step 5: About 15 minutes before serving, preheat the oven broiler. Place a rack about 6 inches from the heat source. Brush the slices of French bread with basil and garlic-flavored olive oil, then toast them under the broiler for 1 to 2 minutes per side, or until golden brown and crispy.

Step 6: Ladle the hot soup into oven-proof soup bowls. Place a slice of toasted bread on top of each bowl. Sprinkle the toasted bread with an even layer of grated Gruyre cheese.

Step 7: Place the soup bowls under the preheated broiler and cook for 2 to 4 minutes, or until the cheese is melted, bubbly, and browned to your liking.

Editor's Note

The nutrition data for this recipe includes the full amount of the beef stock ingredients. The actual amount of the stock ingredients consumed will vary based on how much broth is used per serving.

Cook's Note

This recipe was passed down from my mother, who was an amazing cook despite her struggles with Parkinson's and rheumatoid arthritis. She never let anything stop her from creating delicious dishes. My father found a notebook full of her original handwritten recipes, and this one remains a family favorite.

Nutrition Facts (per serving)

• Calories: 865
• Total Fat: 41g (52% Daily Value)
• Saturated Fat: 22g (110% Daily Value)
• Cholesterol: 136mg (45% Daily Value)
• Sodium: 1320mg (57% Daily Value)
• Total Carbohydrate: 83g (30% Daily Value)
• Dietary Fiber: 14g (48% Daily Value)
• Total Sugars: 22g
• Protein: 42g (84% Daily Value)
• Vitamin C: 48mg (53% Daily Value)
• Calcium: 739mg (57% Daily Value)
• Iron: 6mg (36% Daily Value)
• Potassium: 1351mg (29% Daily Value)