French Onion Soup Recipe

Name: French Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stock:; 1 1/2 pounds meaty beef bones; 1 pound beef shanks; 2 large carrots, peeled and coarsely chopped; 2 celery stalks, coarsely chopped; 1 medium onion, cut into wedges; 3 quarts cold water; 1 tablespoon whole black peppercorns; 3 fresh thyme sprigs; 1 bunch fresh flat-leaf parsley; 1 bay leaf; Soup:; 2 tablespoons olive oil; 1 tablespoon butter; 3 large onions, vertically sliced (about ⅓ cups); 1 1/8 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon chopped fresh thyme; 1/4 cup chopped fresh chives; 12 (1/2-ounce) slices French bread baguette; 4 ounces Gruyere cheese, shredded (about 1 cup, packed)

Servings: persons

Stock:
1 1/2 pounds meaty beef bones
1 pound beef shanks
2 large carrots, peeled and coarsely chopped
2 celery stalks, coarsely chopped
1 medium onion, cut into wedges
3 quarts cold water
1 tablespoon whole black peppercorns
3 fresh thyme sprigs
1 bunch fresh flat-leaf parsley
1 bay leaf
Soup:
2 tablespoons olive oil
1 tablespoon butter
3 large onions, vertically sliced (about ⅓ cups)
1 1/8 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme
1/4 cup chopped fresh chives
12 (1/2-ounce) slices French bread baguette
4 ounces Gruyere cheese, shredded (about 1 cup, packed)

1
Preheat oven to 450u00b0.
2
To prepare stock, arrange first 5 ingredients in a single layer on a large baking sheet. Bake at 450u00b0 for 35 minutes or until browned. Scrape beef mixture and pan drippings into a large Dutch oven. Stir in 3 quarts cold water and next 4 ingredients (through bay leaf); bring to a boil over medium heat. Reduce heat to low, and simmer 2 1/2 hours, skimming surface as necessary. Strain mixture through a fine-mesh sieve lined with a double layer of cheesecloth over a bowl; discard solids. Wipe pan clean with paper towels.
3
To prepare soup, return Dutch oven to medium heat. Add oil to pan; swirl to coat. Melt butter in oil. Add sliced onion to pan; cook for 5 minutes, stirring occasionally. Partially cover, reduce heat to medium-low, and cook 15 minutes, stirring occasionally. Add salt and ground pepper; cook, uncovered, until deep golden brown (about 35 minutes), stirring frequently. Add reserved stock and chopped thyme; bring to a boil. Reduce heat, and simmer until reduced to 8 cups (about 50 minutes). Stir in chives.
4
Preheat broiler to high.
5
Arrange bread slices in a single layer on a jelly-roll pan, and broil for 2 minutes or until toasted, turning after 1 minute. Ladle 1 1/3 cups soup into each of 6 broiler-safe soup bowls. Top each serving with 2 bread slices, and sprinkle evenly with cheese. Place soup bowls on jelly-roll pan, and broil for 4 minutes or until tops are golden brown and cheese bubbles.

1068

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Stock:, 1 1/2 pounds meaty beef bones, 1 pound beef shanks, 2 large carrots, peeled and coarsely chopped, and more.

Yes, French Onion Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

French Onion Soup

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