A great beef stock is the key to making the perfect French onion soup. It is also an essential ingredient in gravies and pan sauces.








Beef Soup Stock

12 lbs beef soup bones (8 lbs for mild, 18 lbs for hearty)

12 quarts water

2 onions, quartered

4 parsnips, peeled

6 carrots, peeled

1/2 celery with tops

1/2 garlic bulb, cloves peeled and smashed

1 1/2 tblsp dried thyme

1 tsp dried basil

1 tsp dried oregano

1 tblsp black peppercorns

3 bay leaves

2 tblsp salt and salt to taste

Preheat your oven to 425F. Prepare your vegetables and put on a large baking tray. Add Beef bones on top of vegetables and place in the oven. When approximately half an hour has passed, turn bones around so they brown evenly. Remove from the oven after nicely browned – an hour or so depending on your oven and the size of your bones, and put everything in a large stock pot. Be sure to scrape all the browned bits from the bottom of the baking tray and add those to the pot, as well. Add approximately 12 quarts of water and the herbs and spices. Bring to a simmer keep simmering for six to eight hours. Refrigerate and/or skim fat before straining, bottling, and processing according to your pressure canner instructions or put in freezer bags and freeze.