Looking for the perfect warm up on a cool fall day? Dagmar’s rich and flavorful French onion soup will be a staple on your table for many months to come!


1 Package of Beef Stew Meat (neck bones)

2 Large Onions

1 Large Carrot

1 Large Clove of Garlic

1/3 of Cleaned and Peeled Celery Root (optional)

Additional Beef Broth (liquid or cube – optional)

Salt & Pepper


French Baguette

2 Tablespoons of Butter

Sliced Cheese (Gouda or Swiss)


img_3937 Place the meat/bones, peeled carrots, 1 onion, garlic and the celery root in a large pot, adding 8-10 cups of water. Cover with a lid and cook for about an hour or until meat is tender. (You can use a pressure cooker, speeding the process significantly!) Drain the broth into a new pot and add additional water. (For stronger flavor, you may add additional store-bought broth or bouillon/ instant broth). I like using the cooked veggies, so instead of leaving the broth clear, I add them back into the soup: using a fork, mash the cooked carrot and garlic and add into the soup. (You may use the celery root as well. It is very fragrant!) Pick meat off of the bones and cut the second onion into thin slices. Add both to the soup.

Add your favorite spices (I like “Podravka” – European mixture of spices, for sale in the international or Hispanic section of most supermarkets) and finally chopped parsley. Turn off the heat.

Cut medium size slices of the French baguette, so they fit into the serving bowls. Melt about 2 tablespoons of butter in a frying pan and toast the baguette slices on both sides until the edges turn golden brown. Pour the soup into oven safe bowls; place the baguette and a slice of cheese on top. Use a cooking torch to melt the surface of the cheese or broil in the oven for about 2 minutes until cheese forms bubbles.

This is a great comfort food, suitable even for those watching their figure!

photo credit / Duke Morse Photography