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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

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| 1. Place the water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fresh thyme into a large soup pot over medium heat, and bring to a boil. Reduce heat to a simmer, and cook, skimming and discarding the foam that forms on the top of the broth, until the broth is a rich brown color, 5 to 6 hours. Broth may be made in a slow cooker. Strain the broth, discard the ribs and vegetables, and refrigerate extra broth. | 2. Melt butter in a large heavy skillet or cast iron pan over medium-low heat, and cook the onions and garlic until caramelized and brown, about 30 minutes. Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl, and sprinkle the flour mixture over the browned onions. Cook and stir 5 minutes; add salt and black pepper to taste, and mix in parsley and 1 more teaspoon of thyme. | 3. Pour in 4 cups of beef broth, white wine, sherry, and hot pepper sauce; simmer until the flavors have blended and the soup has thickened, at least 15 minutes. More time couldn't hurt. | 4. About 15 minutes before serving time, preheat oven's broiler, and place a rack about 6 inches from the heat source. | 5. Brush the slices of French bread with flavored olive oil, and toast under the preheated broiler until well browned on each side, 1 to 2 minutes per side. Ladle soup into ovenproof soup bowls, and place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyere cheese. | 6. Place the filled soup bowls under the broiler until the cheese is melted, bubbly, and browned, 2 to 4 minutes or as needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	12	cups		0.0	0.0	0.0	0.0
beef rib	1	pound		1242.864	0.0	79.4254	100.1095
parsnip	3		peeled cubed	299.25	71.7801	4.788	1.197
onion	3		chopped	192.0	44.832	5.28	0.48
carrot	2		peeled chopped	104.96	24.5248	2.3808	0.6144
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
bay leaf	2			-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
thyme	1	tablespoon		0.8079999999999999	0.1956	0.0445	0.0134
butter	1/4	cup		342.0	15.714	10.686	28.8
onion	4		sliced	192.0	44.832	5.28	0.48
garlic	3	cloves	smashed	13.41	2.9754	0.5724	0.045
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
herbes de provence	1	teaspoon		-	-	-	-
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
garlic powder	1	teaspoon		10.261	2.2546	0.5131	0.0226
parsley	1	teaspoon	chopped	0.45	0.0791	0.0371	0.0099
thyme	1	teaspoon	chopped	0.8079999999999999	0.1956	0.0445	0.0134
white wine	1/4	cup		-	-	-	-
sherry	2	tablespoons		-	-	-	-
french bread	4	thick slices		-	-	-	-
basil olive oil			garlic-flavored	-	-	-	-
gruyere cheese	2	cups	grated	1090.32	0.9504	78.6984	85.3776
sea salt	1 to taste	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.