French Onion Soup with Homemade Beef Stock

Crafting the Beef Stock (5-6 hours): In a large soup pot, combine water, beef short ribs, parsnips, coarsely chopped onions, carrots, celery (with leaves), bay leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fresh thyme. Bring to a boil over medium heat, then reduce to a simmer. Skim off any foam that rises to the surface. Continue simmering until the broth develops a deep, rich brown color. Strain the broth, discarding the solids. Refrigerate the broth until ready to use. Alternatively, you can use a slow cooker for this process.

Caramelizing the Onions (30 minutes): In a large, heavy skillet or cast iron pan, melt the butter over medium-low heat. Add the thinly sliced onions and smashed garlic. Cook, stirring occasionally, until the onions are deeply caramelized and a rich brown color.

Developing the Flavor Base (5 minutes): In a separate bowl, whisk together the flour, herbes de Provence, paprika, and garlic powder. Sprinkle this mixture over the caramelized onions and cook, stirring constantly, for about 5 minutes. Season with salt and black pepper to taste. Stir in the chopped parsley and 1 teaspoon of thyme.

Simmering the Soup (15+ minutes): Gradually pour in 4 cups of the prepared beef broth, along with the dry white wine, dry sherry, and a dash of hot pepper sauce. Bring to a simmer and allow the flavors to meld together and the soup to thicken. The longer it simmers, the richer the flavor will become.

Preheating the Broiler (15 minutes): Preheat your oven's broiler, positioning a rack about 6 inches from the heat source.

Preparing the Croutons (2-4 minutes): Brush each slice of French bread with basil and garlic-flavored olive oil. Toast under the preheated broiler until golden brown and crisp, about 1 to 2 minutes per side.

Broiling the Soup (2-4 minutes): Ladle the soup into oven-proof bowls. Top each bowl with a toasted crouton and generously sprinkle with grated Gruyère cheese. Place the bowls under the broiler until the cheese is melted, bubbly, and beautifully browned.