MADE WITH DUNDORE & HEISTER BEEF BONE BROTH

Try our simple step-by-step guide to creating an amazing French Onion Bone Broth Soup! 

When the holidays arrive, comfort takes center stage.

This bone broth soup delivers exactly that, deeply savory, slow-simmered flavor with a rich, nourishing body that warms from the inside out. 

Whether you’re gathering around the table after a long winter day or starting a holiday meal on a cozy note, this soup sets the tone.

Simple, soothing, and full of depth, it’s the kind of recipe you’ll return to all December long, and well beyond.

INGREDIENTS

_ 2 tbsp butter
_ 1 tbsp olive oil (or beef tallow if you want it feral)
_ 5 large yellow onions, thinly sliced (yes, 5)
_ 1 tsp kosher salt (plus more to taste)
_ 1 tsp coarse black pepper (more at the end is great)
_ 1 tsp sugar (optional, helps push caramelization)
_ 3 cloves garlic, minced
_ 2 tbsp tomato paste
_ 1/2 cup dry red wine (or dry sherry; red makes it moodier)
_ 6 cups  Dundore & Heister Beef Bone Broth
   (beef broth = peak winter, but any works)
_ 2–3 sprigs thyme (or 1 tsp dried)
_ 1 bay leaf
_ 1 tbsp Worcestershire or 2 tsp soy sauce
_ 1 tsp balsamic vinegar (optional, to sharpen the edge)

Optional:
_ 1/4 tsp smoked paprika or 1–2 drops liquid smoke
_ Baguette slices, toasted (or thick sourdough for max blizzard vibes)
_ Gruyère, Swiss, or provolone, shredded

PREPARATION

Caramelize until nearly reckless:

In a heavy pot, melt butter + oil over medium. Add onions, salt, pepper, and sugar. Cook 45–60 minutes, stirring often, until deep brown—not golden.

If it sticks: splash a tablespoon of water and scrape the pot. Those browned bits are your winter flavor.

Garlic + tomato paste = the furnace:

Add garlic, stir 1 minute. 

Add tomato paste and cook 2–3 minutes until it darkens and smells roasty.

Deglaze like you mean it:

Add red wine/sherry and scrape up everything. Simmer 2–4 minutes.

Simmer in bone broth:

Add D&H bone broth, thyme, bay leaf, Worcestershire/soy, and (optional) smoked paprika/liquid smoke. 

Simmer 20–30 minutes.

Taste: 

add more pepper, a pinch more salt, and balsamic if it needs brightness.

The molten lid:

Ladle into bowls. Top with toasted bread + a serious pile of cheese. Broil 1–3 minutes until browned and bubbling.

Dead-of-winter add-ons
(pick one)

“Snowed-in” protein:
stir in shredded pot roast, brisket, or leftover roast beef.

Mushroom gloom mode:
sauté 8 oz sliced mushrooms in the pot before onions, remove, add back at the simmer.

Chili heat:
a pinch of red pepper flakes at the end.