FRENCH ONION SOUP WITH HOMEMADE BEEF STOCK
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).
Provided by Lolobug
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 6h15m
Yield 4
Number Of Ingredients 26
Steps:
- Place the water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fresh thyme into a large soup pot over medium heat, and bring to a boil. Reduce heat to a simmer, and cook, skimming and discarding the foam that forms on the top of the broth, until the broth is a rich brown color, 5 to 6 hours. Broth may be made in a slow cooker. Strain the broth, discard the ribs and vegetables, and refrigerate extra broth.
- Melt butter in a large heavy skillet or cast iron pan over medium-low heat, and cook the onions and garlic until caramelized and brown, about 30 minutes. Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl, and sprinkle the flour mixture over the browned onions. Cook and stir 5 minutes; add salt and black pepper to taste, and mix in parsley and 1 more teaspoon of thyme.
- Pour in 4 cups of beef broth, white wine, sherry, and hot pepper sauce; simmer until the flavors have blended and the soup has thickened, at least 15 minutes. More time couldn't hurt.
- About 15 minutes before serving time, preheat oven's broiler, and place a rack about 6 inches from the heat source.
- Brush the slices of French bread with flavored olive oil, and toast under the preheated broiler until well browned on each side, 1 to 2 minutes per side. Ladle soup into ovenproof soup bowls, and place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyere cheese.
- Place the filled soup bowls under the broiler until the cheese is melted, bubbly, and browned, 2 to 4 minutes or as needed.
Nutrition Facts : Calories 865.4 calories, Carbohydrate 82.5 g, Cholesterol 135.9 mg, Fat 40.7 g, Fiber 13.5 g, Protein 42.1 g, SaturatedFat 21.9 g, Sodium 1319.9 mg, Sugar 22.2 g
HOMEMADE BEEF STOCK FOR FRENCH ONION SOUP
This recipe can be halved. After making the French Onion Soup, you will have a couple of cups of stock left over. You can use it in any recipe calling for beef stock.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 4 quarts
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Arrange beef bones and oxtail in a single layer in a heavy roasting pan (not glass). Coat with oil. Roast, turning once, until deep brown, about 45 minutes.
- Add tomato paste, onions, leeks, celery, carrots, and garlic, stirring well. Roast until vegetables are browned and tender, about 40 minutes.
- Meanwhile, make a bouquet garni by wrapping parsley, thyme, bay leaves, and peppercorns in a square of cheesecloth. Tie bundle with kitchen twine; set aside.
- Transfer bones and vegetables to a large stockpot; set aside. Pour off fat from roasting pan. Set pan on stove across two burners. Add wine, and bring to a boil, deglazing pan by scraping up any brown bits from bottom with a wooden spoon; boil until wine is reduced by half, about 3 minutes. Add to stockpot.
- Add 6 quarts (24 cups) water to stockpot. Bring to a boil. Reduce heat; bring to a gentle simmer. Add bouquet garni. Simmer, uncovered, over low heat, 3 hours.
- Carefully pass stock through a fine sieve into a large bowl or pot; discard solids. Let stock cool completely.
- Transfer stock to airtight containers. Refrigerate at least 8 hours or up to 3 days before using (fat will solidify; discard it before using). The stock can be frozen up to 4 months.
FRENCH ONION SOUP WITH BEEF
If you like the classic version, you are going to love this hearty French onion soup with beef, topped with a cheesy toasted baguette.
Provided by Fox Valley Foodie
Categories Soup
Time 2h40m
Number Of Ingredients 15
Steps:
- Add cooking oil to a large pot or Dutch oven and set over medium high heat. Once oil is shimmering add beef stew meat and sear until well browned on all sides.
- Once browned, remove the beef from the pot and set aside in a large bowl. Reduce the heat to medium. Deglaze any burnt on browned bits on the bottom of the pot by adding a splash of beef stock and scraping them loose with a wooden spoon. Pour off liquid into the bowl with the seared beef.
- Add butter to the pot along with sliced onions, sugar, and salt. Slowly caramelize the onions until deeply golden brown, stirring occasionally. Approximately 30 minutes. Add minced garlic and saute for an additional two minutes.
- Sprinkle flour into the onion mixture, stir it around to fully incorporate and let the raw flour taste cook out for a minute or two, then add the beef and deglazing liquid back to the pot.
- Add the remaining beef stock to the pot along with wine, Worcestershire sauce, bay leaf, and black pepper. Cover the pot with a lid, reduce the heat to medium low, and let simmer for two hours, or until beef is tender.
- Ladle soup into oven-safe bowls, top with toasted baguette slices and shredded cheese. Place bowls under the broiler until the cheese has melted, then serve.
Nutrition Facts : Calories 621 kcal, Carbohydrate 40 g, Protein 27 g, Fat 35 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 85 mg, Sodium 1267 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 17 g, ServingSize 1 serving
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