French Onion Soup with Homemade Beef Stock

Name: French Onion Soup with Homemade Beef Stock
Prep time: 7 h 30 min
Cook time: 7 h 30 min
Total time: 7 h 30 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 2 bay leaves; 4 servings MOMS BEEF BROTH; 454 grams beef short ribs; 946 milliliters of beef stock* (buy or make - see my Moms recipe below); 4 slices thick slices of grilled french bread; 59 milliliters butter (or a mix of butter and olive oil); 3 parsnips;3 onions;2 carrots2 celery (w/leaves) all coarsely chopped; 59 milliliters dry white wine (or more - again, you decide); 59 milliliters flour (I add tsp +/- of Herbes de Province, paprika, garlic powder and fresh ground black pepper too); 1 teaspoon thyme (I like fresh - use 3 tsp if fresh); 4 larges onions thinly sliced AND 3 or 4 smashed cloves of garlic; 2 tps salt and fresh ground pepper; 473 milliliters grated Gruyere cheese; 4 servings Garlic/basil olive oil (for brushing on the french bread prior to grilling); 4 servings sea salt and freshly ground pepper to taste; 1 Tbsp [optional +/- you decide of good sherry (Harveys Bristol Cream!); 3 drops few of tabasco sauce; 3 liters water

French Onion Soup with Homemade Beef Stock is a Mediterranean main course. This recipe serves 4. One serving contains 981 calories, 51g of protein, and 60g of fat. This recipe covers 43% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, thyme, beef short ribs, and a few other things to make it today. 1 person found this recipe to be delicious and satisfying. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 7 hours and 30 minutes. If you like this recipe, take a look at these similar recipes: French Onion Soup with Homemade Beef Stock, French Onion Soup with Beef and Barley, and Homemade Beef Stock.

Ingredients

Servings:

bay leaves 4servings

MOM'S BEEF BROTH 454grams

beef short ribs 946milliliters

of beef stock* (buy or make - see my Mom's recipe below)4slices

thick slices of grilled french bread 59milliliters

butter (or a mix of butter and olive oil)3

parsnips;3 onions;2 carrots2 celery (w/leaves) all coarsely chopped 59milliliters

dry white wine (or more - again, you decide)59milliliters

flour (I add tsp +/- of Herbes de Province, paprika, garlic powder and fresh ground black pepper too)1teaspoon

thyme (I like fresh - use 3 tsp if fresh)4larges

onions thinly sliced AND 3 or 4 smashed cloves of garlic 2

tps salt and fresh ground pepper 473milliliters

grated Gruyere cheese 4servings

Garlic/basil olive oil (for brushing on the french bread prior to grilling)4servings

sea salt and freshly ground pepper to taste 1Tbsp

[optional +/- you decide of good sherry (Harvey's Bristol Cream!)3drops

few of tabasco sauce 3liters

water

Recommended wine: Pinot Grigio, Beaujolais

French Onion Soup can be paired with Pinot Grigio and Beaujolais. A fruity Beaujolais will complement this soup's rich flavors. If you prefer white wine, try a pinot grigio. You could try Albertina Gold Medal Winner Quentin's Reserve Pinot Grigio Wine. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 20 dollars per bottle.