Beefed up French Onion Soup

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.

beef

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.

beef

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

5 from 4 votes
Beefed Up Onion Soup

A hearty French onion soup with homemade stock and chunks of beef!

Course: Main Course, main dish
Cuisine: soup
Keyword: beef, bread, cheese, onion, shank, soup
Servings: 4 bowls
Author: HelenFern
Ingredients
  • 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
Instructions
  1. 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.

  2. Remove the shanks and set aside to cool and let the stock continue to simmer.

  3. Cut all the meat off the bones and chop it into bite sized pieces.

  4. Replace the meat and bones to the pot and simmer another hour.

  5. Remove the bones and discard. You can store the broth and beef at this point.

  6. And now the soup! Melt the butter in the stock pan.

  7. Add the sliced onion and 1/2 teaspoon of salt and sauté, stirring frequently, until the onions begin to brown and slightly caramelize.

  8. Slowly stir in the broth, then add the beef. Simmer for about 15 to 20 minutes.

  9. Stir in the spices and add more salt if needed.

  10. 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.

  11. 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.

  12. Place it under the broiler for about 5 to 6 minutes. Watch it carefully so the cheese doesn't burn.

  13. Remove from the oven and serve steaming hot!

Recipe Notes

 

 

© Copyright 2022 The Lazy Gastronome

beef

Here are some things that are perfect to use for this recipe or to give as a gift!

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6 Responses to Beefed up French Onion Soup

  1. Amy says:

    5 stars
    What a great idea! Great way to add some protein to my favourite soup!

  2. 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.

    • HelenFern says:

      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.

  3. Mary says:

    5 stars
    Well worth the effort. French onion soup perfection!

  4. Amy Liu Dong says:

    5 stars
    Such a perfect soup to prepare, especially in this cold weather.
    I really love it!

  5. nancy says:

    5 stars
    cozy and hearty soup

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