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1
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.
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2
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.
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3
Broth may be made in a slow cooker.
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4
Strain the broth, discard the ribs and vegetables, and refrigerate extra broth.
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5
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.
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6
Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl, and sprinkle the flour mixture over the browned onions.
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7
Cook and stir 5 minutes; add salt and black pepper to taste, and mix in parsley and 1 more teaspoon of thyme.
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8
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.
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9
More time couldn't hurt.
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10
About 15 minutes before serving time, preheat oven's broiler, and place a rack about 6 inches from the heat source.
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11
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.
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12
Ladle soup into ovenproof soup bowls, and place a toasted bread slice on top of each bowl.
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13
Sprinkle each bread slice evenly with Gruyere cheese.
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14
Place the filled soup bowls under the broiler until the cheese is melted, bubbly, and browned, 2 to 4 minutes or as needed.
