Recipe by Lolobug
"While making the beef stock from scratch is time consuming, it really makes for a fabulous soup! Of course you can always buy beef stock too (if you are in a bit of a hurry)! This serves 4 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, confettied light green cabbage and grated carrot with candied pecans and a light balsamic or Italian dressing)."
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beef short ribs
parsnips, peeled and cubed
onions, coarsely chopped
carrots, peeled and coarsely chopped
celery with leaves, coarsely chopped
freshly ground black pepper
onions, thinly sliced
flour, or more as needed
herbes de Provence
chopped fresh parsley, or to taste
chopped fresh thyme, or to taste
dry white wine
hot pepper sauce (such as Tabasco®), or to taste
4 thick slices
basil and garlic-flavored olive oil for brushing
grated Gruyere cheese
sea salt to taste
I took a stock class at the local college. Before boiling the bones roast them until they are a deep dark brown. Then simmer with veggies. A very LOW simmer. Bubbles barely break the surface. Time consuming but worth it. In a pinch there are a couple of new "bold stocks" in a box that work very well.
This is a bit time consuming, but the results are very much worth the wait. I didn't discard the veggies, though. They had way too much flavour left in them. I puréed them in my blender, and made a cream of veggie soup that we had the next day. It was awsome! Thanks for this wonderful (and wonderfully flavored) recipe. This is definately a keeper!
In my quest for the perfect onion soup, I came across this recipe. I am sorry to say that it just did not work for us. It is far removed from the classic french onion soup that we all think of. It was time consuming, which I can handle if the rewards and effort pay off. I think that the parsnips were too strong in the stock. I was attracted to this because it sounded so healthy with all the veggies. The color was lacking even though I browned the beef first. I think that some amount of red wine is vital to rceipe or it is just not french onion soup.
I will continue on my quest but do thank you for you spuring me on and for a good stock for vegetable soup.
With my own beef stock from roasted marrow bones, this was so well worth the time and effort. My family loved it and so did I. The leftovers were just great and we're keeping this in our file for a future dinner.
* Percent Daily Values are based on a 2,000 calorie diet.
French Onion Soup with Homemade Beef Stock
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 367
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