Directions
- 1Sear the chuck roast in butter and olive oil.
- 2Add thinly sliced onions and caramelize them for approximately 45 minutes.
- 3Add the Better Than Bouillon Roasted Garlic Paste to the onions.
- 4Add the seared chuck roast back to the pot.
- 5Pour in the Worcestershire sauce.
- 6Add beef broth, thyme, salt and pepper, and simmer for 3 hours.
- 7Shred the chuck roast and return it to the pot.
- 8Add butter and more beef broth to thin the soup.
- 9Serve with croutons and shredded Gruyère cheese, broiling the cheese until melted.
Ingredients
- 1 piece butter
- 1 tablespoon olive oil
- 1 giant chuck roast
- 6 large onions
- 1 tablespoon Better Than Bouillon Roasted Garlic Base
- 1 cup Worcestershire sauce
- 1 bundle thyme
- 1 pinch salt
- 1 pinch pepper
- 1 cup beef broth
- 1 tablespoon butter
- 1 cup croutons
- 1 cup shredded Gruyère cheese
Equipment
pottongsspoonladle
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