I love French onion soup, but as a main dish it just isn’t enough. I found some beef shanks on sale and my first thought was they would make a good soup base. And then the light went on! Add the beef to the soup to make it hearty and protein rich.
Here’s how you do it:
The first thing you need to make is the stock. You can make this as far in advance as you want. Either use it within a couple of days, or freeze it until you’re ready to use it.
Put the water, beef shanks and 1/2 teaspoon salt in a stock pot.
Bring everything to a boil, then reduce the heat and simmer for about 2-3 hours. The meat should be falling off the bones.
Remove the shanks and set aside to cool and let the stock continue to simmer.
Cut all the meat off the bones and chop it into bite sized pieces.
Replace the meat and bones to the pot and simmer another hour.
Remove the bones and discard. You can store the broth and beef at this point.
And now the soup! Melt the butter in the stock pan.
Add the sliced onion and remaining salt and sauté, stirring frequently,
until the onions begin to brown and slightly caramelize.
Slowly stir in the broth, then add the beef. Simmer for about 15 to 20 minutes. Stir in the spices and add more salt if needed.
While the soup is simmering, toast the garlic bread in the oven. Be sure to watch it so it doesn’t burn, but make sure it’s good and toasty.
Place some oven-proof bowls on a baking sheet.
Ladle the soup into the bowls.
Top each one with a full slice of toast and
two slices of cheese.
Place it under the broiler for about 5 to 6 minutes. Watch it carefully so the cheese doesn’t burn.
Remove from the oven and serve steaming hot!
© Copyright 2022 The Lazy Gastronome
A hearty French onion soup with homemade stock and chunks of beef!
- 3 quarts water
- 2-3 large beef shanks (about 2 pounds with bone)
- 3 Tablespoon butter
- 1-1/2 medium onions - sliced
- 1 teaspoon salt
- 1/2 teaspoon crushed, dried rosemary
- 1 teaspoon lemon pepper
- 1 teaspoon dried minced garlic
- 1/2 teaspoon fresh cracked pepper
- 1/2 loaf frozen garlic bread cut into 4 1-inch slices
- 8 slices muenster cheese
-
The first thing you need to make is the stock. You can make this as far in advance as you want. Either use it within a couple of days, or freeze it until you're ready to use it.
Put the water, beef shanks and 1/2 teaspoon salt in a stock pot. Bring everything to a boil, then reduce the heat and simmer for about 2-3 hours. The meat should be falling off the bones.
-
Remove the shanks and set aside to cool and let the stock continue to simmer.
-
Cut all the meat off the bones and chop it into bite sized pieces.
-
Replace the meat and bones to the pot and simmer another hour.
-
Remove the bones and discard. You can store the broth and beef at this point.
-
And now the soup! Melt the butter in the stock pan.
-
Add the sliced onion and 1/2 teaspoon of salt and sauté, stirring frequently, until the onions begin to brown and slightly caramelize.
-
Slowly stir in the broth, then add the beef. Simmer for about 15 to 20 minutes.
-
Stir in the spices and add more salt if needed.
-
While the soup is simmering, toast the garlic bread in the oven. Be sure to watch it so it doesn't burn, but make sure it's good and toasty.
-
Place four oven-proof bowls on a baking sheet, then Ladle the soup into bowls. Top each bowl with a full slice of toast and two slices of cheese.
-
Place it under the broiler for about 5 to 6 minutes. Watch it carefully so the cheese doesn't burn.
-
Remove from the oven and serve steaming hot!
© Copyright 2022 The Lazy Gastronome
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What a great idea! Great way to add some protein to my favourite soup!
I love French onion soup! Maybe I’ll make one without meat for me, and one with meat for hubby. Thanks so much for linking up at the Unlimited Link Party 90. Shared.
I made the meat big chunks. My husband is the meat eater and this way I could pick out what I didn’t want! Thanks for stopping by.
Well worth the effort. French onion soup perfection!
Such a perfect soup to prepare, especially in this cold weather.
I really love it!
cozy and hearty soup
Oh My, this sounds fantastic! I can virtually taste this. It’s warm and cozy soup season and I can’t wait to try it. Pinned
Visiting today from Pam’s Dare To Share #61&62.
Just love a good onion soup so will have to try this one soon as its soup season here with us
Thank you for sharing your links with us at #286 SSPS Linky. See you again next week.
Look at all that cheesy goodness. This is a great take on a classic recipe. Thank you for sharing gon SSPS, I hope to see you again next week. I will be featuring you!
Wow!! Thanks Estelle – I’m honored!