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Edit_Red on
Recipe
Beef Stock:
About 4.5 lbs of beef with bones
-Marrow bones
-bone in short rib
-oxtails
5 Carrots
5 stalks of Celery
2.5 onions
3 medium tomatoes
Head of garlic
8 sprigs of Parsley
8 sprigs of Thyme
4 Bay leaves
6 Allspice
10 peppercorns
Olive oil
Tomatoe paste
2 Tbsp of apple cider vinegar
Water (7-8 qts roughly)
Instructions
Roasted meat/bones, garlic and half of the mirepoix mix coated with olive oil at 450F for about 30 minutes. Removed baking pan and spread tomatoes paste on the meats and veggies before roasting again for another 10 minutes.
Added everything into a pot along with herbs, seasonings and covered with water. Set to simmer for about 9 hours.
Put the stock into fridge and skimmed the fat off the top the next day.
‐———‐——————–
French onion soup:
2 – 2.5 lbs of yellow onions
6 cups of beef stock
2 Tbsp of butter
1 Tbsp of olive oil
1 Tsp of sugar
2 Tbsp of flour
3 Tbsp of Worcestershire sauce
1/4 cup of sherry wine
Water to deglaze onions during caramelization
Salt/pepper to taste
Several croutes off a French baguette (2 days old)
Parmigiano Reggiano
Gruyere cheese
Chives to top.
Instructions
Cut up all the onions and threw them into a 6 qt pot with melted butter/olive oil over medium heat. Cooked covered for about 10 minutes. Uncovered the pot, added some salt and mixed the onions. I lowered the heat to a little under medium, added the sugar and stirred very frequently for the next hour or so, deglazing the pot with just water everytime fond formed.
Once the onions were caramelized to my liking, I deglazed the pot with the sherry and cooked it out for another couple of minutes. I next added the flour through a strainer (so as not to clump) while continuously mixing the onions.
Next, I added the beef stock /Worcesterwhite sauce and let it simmer for about 40 minutes. Added salt and pepper to taste after it was nearly finished. While it was simmering, prepared croutes (toasted with olive oil for about 5 min at 325F), cheese and chives.
Once the soup was done, I put croutes at the bottom of my oven safe bowls, added the soup, then added a layer of the parmigiano and finally topped with the Gruyere. I broiled the bowls at about 500F for approx 5 minutes (just watched the layer of cheese until I was happy with the results).
Topped with chives and enjoyed!
No-Special-8335 on
The oxtail is such a treat 🤤
truthtakest1me on
This looks awesome and I also got these same bowls when I made my French onion soup! LOL.
MagazineDelicious151 on
Looks great
AcanthocephalaIcy267 on
Only improvement would be more cheese lol but that stock 🤌 looks amazing
7 Comments
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Recipe
Beef Stock:
About 4.5 lbs of beef with bones
-Marrow bones
-bone in short rib
-oxtails
5 Carrots
5 stalks of Celery
2.5 onions
3 medium tomatoes
Head of garlic
8 sprigs of Parsley
8 sprigs of Thyme
4 Bay leaves
6 Allspice
10 peppercorns
Olive oil
Tomatoe paste
2 Tbsp of apple cider vinegar
Water (7-8 qts roughly)
Instructions
Roasted meat/bones, garlic and half of the mirepoix mix coated with olive oil at 450F for about 30 minutes. Removed baking pan and spread tomatoes paste on the meats and veggies before roasting again for another 10 minutes.
Added everything into a pot along with herbs, seasonings and covered with water. Set to simmer for about 9 hours.
Put the stock into fridge and skimmed the fat off the top the next day.
‐———‐——————–
French onion soup:
2 – 2.5 lbs of yellow onions
6 cups of beef stock
2 Tbsp of butter
1 Tbsp of olive oil
1 Tsp of sugar
2 Tbsp of flour
3 Tbsp of Worcestershire sauce
1/4 cup of sherry wine
Water to deglaze onions during caramelization
Salt/pepper to taste
Several croutes off a French baguette (2 days old)
Parmigiano Reggiano
Gruyere cheese
Chives to top.
Instructions
Cut up all the onions and threw them into a 6 qt pot with melted butter/olive oil over medium heat. Cooked covered for about 10 minutes. Uncovered the pot, added some salt and mixed the onions. I lowered the heat to a little under medium, added the sugar and stirred very frequently for the next hour or so, deglazing the pot with just water everytime fond formed.
Once the onions were caramelized to my liking, I deglazed the pot with the sherry and cooked it out for another couple of minutes. I next added the flour through a strainer (so as not to clump) while continuously mixing the onions.
Next, I added the beef stock /Worcesterwhite sauce and let it simmer for about 40 minutes. Added salt and pepper to taste after it was nearly finished. While it was simmering, prepared croutes (toasted with olive oil for about 5 min at 325F), cheese and chives.
Once the soup was done, I put croutes at the bottom of my oven safe bowls, added the soup, then added a layer of the parmigiano and finally topped with the Gruyere. I broiled the bowls at about 500F for approx 5 minutes (just watched the layer of cheese until I was happy with the results).
Topped with chives and enjoyed!
The oxtail is such a treat 🤤
This looks awesome and I also got these same bowls when I made my French onion soup! LOL.
Looks great
Only improvement would be more cheese lol but that stock 🤌 looks amazing
Looks the business. I also like your soup bowls.