French Onion Soup – Rib Stock Edition

1. 1

   Place the beef ribs in a large stock pot over medium heat and brown them on all sides. Cover with water and bring to a boil, then cover, reduce the heat, and simmer for 1 hour.

2. 2

   Transfer the meat and bones to a cutting board to cool. Add the onions, beef broth, and salt to the rib water. Bring to a boil, then reduce the heat and simmer for 1 hour.

3. 3

   When the bones are cool enough to handle, use a knife to remove the meat. Finely chop the meat and add it to the soup.

4. 4

   After an hour of simmering, season the soup with the liquid seasoning and salt and pepper to taste. Simmer for 30 minutes more.

5. 5

   Preheat the oven broiler.

6. 6

   Cut the French bread into slices that will fit in your serving bowls. Place the slices on a baking sheet and brush with melted butter. Sprinkle with garlic powder and paprika. Place under the preheated broiler until browned, 2 to 10 minutes.

7. 7

   Ladle the soup into 6 ovenproof serving bowls. Lay one crouton over each serving and top with mozzarella. Set the bowls on a sturdy baking sheet and place under the broiler to melt the cheese, 1 minutes. Serve at once.

• Calories 642.67 kcal High
• Protein 54.03 g Good Source
• Carbs 27.71 g Moderate
• Total Fat 33.5 g High
• Saturated Fat 15.01 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 181.94 mg High
• Sodium 1022.62 mg High
• Fiber 2.68 g Low Source
• Sugar 1.23 g Low Source
• Added Sugar 0.54 g Low Source
• Calcium 261.49 mg Good Source
• Iron 3.54 mg Moderate
• Potassium 811.9 mg Moderate
• Vitamin A 64.43 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Soy 🌱
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅