Recipes
French onion soup

Rich and Savoury French Onion Soup with Homemade Beef Stock

This French Onion Soup recipe is made with a luxurious homemade beef stock that will take your taste buds to the next level. The caramelized onions, melted gruyere cheese and crusty bread will make this soup a hit at any dinner party or a cozy family night in.

Ingredients

For Soup

– 6 large yellow onions, thinly sliced
– 4 tablespoon paprika

– 1 teaspoon salt

– 3 cloves garlic, minced

– 8 cups homemade beef stock

– 2 cups water

– 1 cup dry red wine or fortified red wine (port, sherry)

– 2 bay leaves

– 1/2 teaspoon black pepper

– 8 slices French bread

– 1 cup Gruyère cheese, grated

For Stock

2-3 lbs beef bones (marrow bones, knuckle bones, or a combination)

– 2 onions, peeled and halved

– 3 carrots, peeled and roughly chopped

– 3 stalks of celery, roughly chopped

– 6 cloves of garlic, smashed

– 2 bay leaves

– 10-12 black peppercorns

– 8 cups of water

Directions

For Stock

1. Preheat the oven to 450°F. Place the beef bones and vegetables on a baking sheet and roast for 20-30 minutes, until browned and caramelized. Turn over occasionally to brown them evenly.

2. Transfer  to a large stockpot or Dutch oven. 

3. Fill the pot with water, making sure the ingredients are fully submerged, and bring to a boil.

4. Reduce the heat to a gentle simmer and let the stock cook for 6-8 hours. Skim off any scum or foam that rises to the surface.

5. After the stock has simmered for 6-8 hours, remove from heat and let it cool for a few minutes.

6. Strain the stock into a large bowl through a fine-mesh strainer. Discard the solids.

7. Chill the stock in the refrigerator overnight. The next day, skim off any solidified fat that has risen to the top.

8. Use the beef stock immediately or freeze it for later use.

For Soup
  1. In a large pot, add onions and stir occasionally for 45 minutes to 1 hour, or until the onions are caramelized and a rich brown color.
  2. Add garlic and cook for an additional 2-3 minutes.
  3. Pour in beef stock, water, and white wine. Add thyme, bay leaves, and black pepper.
  4. Bring the soup to a boil, then reduce heat to low and simmer for 30 minutes.
  5. Preheat the oven to 350°F.
  6. Ladle the soup into oven-safe bowls or crocks. Top each bowl with a slice of bread and sprinkle with Gruyère cheese.
  7.  Place the bowls on a baking sheet and bake in the oven for 10-15 minutes or until the cheese is melted and bubbly.
  8.  Serve hot and enjoy the rich and savory flavors of this classic French onion soup.

 

Ninja Foodi