Beef soup bones were on sale today, so I thought I’d make a broth )(stock?). I roasted the bones for a couple of hours, then added them to the pot along with some onion, celery, and mushroom stems. As it came to a boil, there was virtually no scum to skim.

The broth is milky white. I can’t seem to get a beef broth with characterstic dark golden brown color that characterizes a French onion soup base.

  • 2
    Did you peel the onions? And can we get a picture, please?
    – Stephie
    Mar 18, 2018 at 6:42
  • I only removed the flaky skin from the onion, the stuff that just comes off when you pick the onion up. I do have a pic, but I have no idea how to upload it! Have you ever had tonkotsu ramen? That’s kinda what it looks like.
    – Just Joel
    Mar 18, 2018 at 9:57
  • 5
    What temp did you roast the bones at? I wonder if the bones themselves didn't roast hot enough to get a good dark color, so the broth came out a bit pale. Also, how long did you simmer your stock for?
    – senschen
    Mar 19, 2018 at 11:28
  • I roasted the bones at 350°F for about two and a half hours.
    – Just Joel
    Mar 20, 2018 at 16:57
  • 2
    You can leave the flaky skin on the onions and that will help color the stock some. You can also try roasting your bones at a higher temp (400 deg F) if you think browning may be an issue. 350 deg. is considered the minimum temp for browning foods.
    – lspare
    Mar 20, 2018 at 20:13

2 Answers 2


As suggested by OP in a comment, it is likely that a milky, creamy broth is the result of fat emulsifying into the broth due to too-violently boiling the broth. For context: when making a Tonkotsu ramen broth, this style of milky broth (typically made with pork rather than beef bones) is often the desired result, hence you'll find recipes calling for a sustained rolling boil for hours (whereas traditional French stocks would be kept at a simmer), or even suggestions to blend up your broth.

Thus, the answer to this question would be to cook the broth at a simmer, rather than a rolling boil.


It actually may be due to marrow, did you use marrow bones? If this is the case, the broth will be all the more nutritious.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.