Skip to content
Menu
French Onion Soup with Homemade Beef Stock
Plat

French Onion Soup with Homemade Beef Stock

7 hPour 6Nutri-Score C€€
par @cooking_with.kian37 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • beef bonesViandes2 kg
  • tomato pasteÉpicerie60 g
  • yellow onion (cut into large pieces)Fruits et légumes1 morceau
  • carrots (cut into large pieces)Fruits et légumes3 morceaux
  • celery ribs (cut into large pieces)Fruits et légumes3 morceaux
  • fresh thyme (small bunch)Fruits et légumes1 morceau
  • fresh parsley (small bunch)Fruits et légumes1 morceau
  • black peppercornsÉpices7 g
  • bay leavesÉpices2 morceaux
  • waterAutres1,9 litres
  • yellow onions (medium, thinly sliced)Fruits et légumes5 morceaux
  • unsalted butterProduits laitiers85 g
  • olive oilÉpicerie60 ml
  • all-purpose flourÉpicerie16 g
  • white wineBoissons240 ml
  • cognacBoissons80 ml
  • homemade beef stockÉpicerie1,7 litres
  • bay leavesÉpices2 morceaux
  • rosemary sprigsFruits et légumes3 morceaux
  • fresh thyme (small bunch)Fruits et légumes1 morceau
  • beef bouillonÉpicerie15 g
  • Worcestershire sauceÉpicerie30 ml
  • saltÉpices10 g
  • black pepperÉpices3 g
  • baguette (sliced ½ inch thick)Boulangerie12 morceaux
  • salted butter (melted)Produits laitiers40 g
  • fresh thyme leaves (finely chopped)Fruits et légumes1 g
  • Gruyère cheese (grated)Produits laitiers340 g
  • Parmesan (grated)Produits laitiers50 g
  • chives (thinly sliced)Fruits et légumes6 g

par portion

Nutrition

602kcal

Glucides
35 g
Protéines
29 g
Lipides
38 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Marmite
  • Autocuiseur
  • Passoire
  • Casserole
  • Saladier
  • oven-safe bowls

pas à pas

Préparation

  1. Roast the beef bones

    • Preheat the oven to 400°F (200°C).
    • Coat the beef bones with tomato paste on all sides and place on a baking tray.
    • Roast for 40-50 minutes until deeply browned and caramelized.
    Étape 1

  2. Simmer the beef stock

    • Add the roasted bones to a large pot or pressure cooker with the onion, carrots, celery, thyme, parsley, peppercorns, bay leaves and water.
    • Pressure cook for 1 ½ hours, or bring to a boil, reduce to a simmer, cover and cook for 4-6 hours.
    • Strain the stock and set aside.
    Étape 2

  3. Caramelize the onions

    • Heat the butter and olive oil in a large pot over medium heat.
    • Add the sliced onions, season generously with salt and mix to coat with the fat.
    • Cover and cook, stirring often, for 1-1 ½ hours until deeply caramelized, removing the lid after 30 minutes and deglazing with a splash of water if needed.
    Étape 3

  4. Build the soup

    • Add the flour to the caramelized onions and cook for 2-3 minutes.
    • Add the white wine and cognac and reduce for 4-6 minutes until most of the liquid is gone.
    • Add the beef stock, beef bouillon and Worcestershire sauce, plus the bay leaves, rosemary and thyme tied with twine.
    • Bring to a boil, reduce the heat to low and simmer for about 30 minutes.
    Étape 4

  5. Make the crostinis

    • Preheat the oven to 375°F (190°C).
    • Toss the baguette slices with melted butter, thyme, salt and pepper in a bowl.
    • Lay them on a baking tray and bake for 15-20 minutes until crisp.
    Étape 5

  6. Broil and serve

    • Season the soup with salt and pepper and mix the Gruyère with the Parmesan.
    • Ladle the soup into oven-safe bowls, add a generous layer of cheese, two crostinis, then more cheese.
    • Broil on a baking tray for 3-5 minutes until melted and golden, then rest for 5 minutes.
    • Sprinkle with chives and enjoy.
    Étape 6
Obtenir Mezze