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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Cook's Note

On Dec 26th my dear Mom passed away. She was an amazing cook who didn't even let the ravages of both Parkinson's and Rheumatoid Arthritis stop her from creating the most amazing and tasty dishes! My father recently came across a small but thick notebook packed full of my Mom's original recipes -- all handwritten -- and this is one of them. It rocked then ( I remember) and I hope you will enjoy it now (although making your own beef stock IS time consuming...and of course store bought does work LOL)

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

865 calories; 40.7 g total fat; 136 mg cholesterol; 1320 mg sodium. 82.5 g carbohydrates; 42.1 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/13/2011
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. Read More
(19)

Most helpful critical review

Rating: 2 stars
12/17/2012
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. Read More
(4)
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
07/13/2011
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. Read More
(19)
Rating: 4 stars
07/13/2011
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. Read More
(19)
Rating: 5 stars
07/13/2011
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! Read More
(17)
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Rating: 2 stars
12/17/2012
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. Read More
(4)
Rating: 4 stars
11/12/2014
I made the beef stock from leftover prime rib bone which I made from an Allrecipes dish as well (Christmas Prime Rib - very good). The stock turned out very rich and flavourful; so the soup was excellent. The key is the stock. I did not add parsnips as I don't have them on hand and they seemed weird for stock. I also used Asiago cheddar and mozzarella cheese which is what I had on hand. Pretty good alternatives too! My family sopped up the soup with Sweet Dinner rolls I made this morning - also from Allrecipes - very good and easy with a bread machine. Read More
(1)
Rating: 5 stars
04/13/2015
I have made French Onion Soup many times using a different recipe. This is not only very tasty (my husband went gushy over it but easier. Start the process of making broth one day and finish soup the next and it will seem quite easy. The taste is in the broth and it is divine! Read More
(1)
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Rating: 5 stars
03/08/2015
Need a really good beef stock recipe. Today at the store I started reading labels on all the liquid and other kinds of stock and broth they all contain among other things lots of sugar if not the first ingredient it is in the top. I don't like my beef or chicken dishes sweet unless I want them to be. Could not find a single one without some form of sugar or sweetener. I found it incredible. How do diabetics manage to avoid sugar when it is in so many products? Thank you for the recipe. Read More
Rating: 5 stars
01/05/2013
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. Read More
Rating: 5 stars
12/16/2017
This recipe was challenging for me...especially making for the 1st time...it was the broth...I didnt realize how many onions involved until started cutting...This is a time consuming soup but worth the time and effort...I have learned a lot and look forward to making it again...I recommend this recipe Read More
Rating: 4 stars
04/15/2018
The recipe is time consuming but worth it! I roasted the beef bones and vegetables for 1 hour then placed it in my crock pot with 8 cups of water on low for 8 hours. I had 6 cups of stock after sieving it I adjusted the recipe to 6 servings. I omitted the thyme and wine as I am not a fan. Sauteeing the onions for longer is better I let them cook on low for almost an hour. I deglazed the pan after sauteing the onions and flour with the sherry and 1 cup of water. I added more water after it cooked through as it was too thick I would halve the flour next time. This made 4 large bowls of soup that we enjoyed on a snowy and blustery night. #AllrecipesAllstarsCanada #InternationalFavourites #FacelessNoMore Read More