Grandma's Homemade French Onion Soup
Words are not enough to describe how delicious this soup is. I used to love the bread company french onion soup till I tried my Grandmas Homemade French Onion Soup. If I had to pick any soup in the world that was worth slow cooked beef broth- than this would be the one. You can make this soup a day ahead and just make your broth one day, and the soup the next- or you can just start it in the morning and it will be ready for a late afternoon lunch.
Get ready to full your house with a delicious beef fragrant smell as it slow cooks. The flavor of this soup is absolutely delicious- and completely worth the wait. I will also note that the Gruyere cheese compliments this dish so well.
Best French Onion Soup Bowls
- 4 Celery stalks
- 4 Large Carrots
- 3lbs Oxtail, only to make beef broth
- 8 cups water
- 1 Cup Dry White wine
- 2 Medium white onions quartered
- 1 stick butter unsalted
- 3 large white onions thinly sliced
- 2 garlic cloves
- 2 Bay leaves
- 2 Thyme sprigs fresh
- 1 cup Dry red wine
- 3 T Flour
- 1 Baguette sliced
- 1/2 lb Gruyere cheese
- season salt/pepper
- Get out a big roasting pan for the oven set aside. Heat your oven to 400.
- Lets start making the beef stock. Cut the carrots into 1 inch pieces. Cut the celery into 1 inch pieces. Quarter the 2 onions and place all in the roasting pan. Open up your package of oxtail and add to the roasting pan. Place in the oven. Bake 30 minutes- rotating the meat every 10 minutes.
- Transfer the oxtail and vegetable to a saucepan on the stove with the 8 cups of water. Scrape the bottom of the roasting pan to loosen up the browned bits De glaze with the white wine and scrape the browned bits into the wine. Pour the wine into the saucepan on the stove with the oxtail.
- Bring the saucepan to a boil and then reduce the heat to medium low. Cook the stock for 3 hours
- When the broth has cooked for 3 hours- pull out the oxtail and set aside. You can use the oxtail one more time to make more beef broth. I freeze the meat and use it again later. Discard the carrots etc.
- In a separate stock pot- add the stick of butter, and garlic, bay leaves, and the thinly sliced 3 large onions. Take your 2 thyme sprigs and remove the leaves from the stalks and discard the stalks. Put the bay leaves in the pot. Sprinkle salt/pepper in the pot.
- Cook 25 minutes till the onions are caramelized.
- Add the dry red wine, and bring to a boil until the wine has evaporated and the onions are dry. Remove the 2 bay leaves.
- Sprinkle the flour over the onions and stir quickly. Turn the heat down to medium low. Cook for 10 minutes to get the flour taste out of the onions.
- Now slowly add the beef stock stirring well and cook for 10 minutes. Season with salt/pepper
- Now you are ready to eat. Heat the oven to broil. Ladle your soup into bowls. Top with Sliced baguettes. Top with shredded cheese. Broil till cheese is melted.
How to thinly slice an onion the correct way.
You can shred the cheese over the baguette before you place in the oven on broil- or you can just place a thin slice over the bread and it will melt bubbling a little bit over and encasing the bread. Enjoy Grandmas Homemade French Onion Soup even if you don't have a granny to make it for you...
If you like this recipe check out my Celery Soup Recipe. It is made from scratch and is so delicious. You can use it instead of a can of celery soup in recipes- or you can just eat in straight from a bowl. It is so delicious...Even my kids beg for me to make this and they wont eat celery soup otherwise.
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