French Onion Soup with Beef

160 mins
Serves 4
https://www.foxvalleyfoodie.com/french-onion-soup-with-beef/

Directions

  1. 1Add cooking oil to a large pot or Dutch oven and set over medium-high heat.
  2. 2Add cooking oil to a large pot or Dutch oven and set over medium-high heat.
  3. 3Add cooking oil to a large pot or Dutch oven and set over medium-high heat.
  4. 4Once the oil is shimmering, add beef stew meat and sear until well browned on all sides.
  5. 5Once the oil is shimmering, add beef stew meat and sear until well browned on all sides.
  6. 6Once the oil is shimmering, add beef stew meat and sear until well browned on all sides.
  7. 7Once browned, remove the beef from the pot and set it aside in a large bowl.
  8. 8Once browned, remove the beef from the pot and set it aside in a large bowl.
  9. 9Once browned, remove the beef from the pot and set it aside in a large bowl.
  10. 10Reduce the heat to medium.
  11. 11Reduce the heat to medium.
  12. 12Reduce the heat to medium.
  13. 13Deglaze any burnt-on browned bits on the bottom of the pot by adding a splash of beef stock and scraping them loose with a wooden spoon.
  14. 14Deglaze any burnt-on browned bits on the bottom of the pot by adding a splash of beef stock and scraping them loose with a wooden spoon.
  15. 15Deglaze any burnt-on browned bits on the bottom of the pot by adding a splash of beef stock and scraping them loose with a wooden spoon.
  16. 16Pour off the deglazing liquid into the bowl with the seared beef.
  17. 17Pour off the deglazing liquid into the bowl with the seared beef.
  18. 18Pour off the deglazing liquid into the bowl with the seared beef.
  19. 19Add butter to the pot along with sliced onions, sugar, and salt.
  20. 20Add butter to the pot along with sliced onions, sugar, and salt.
  21. 21Add butter to the pot along with sliced onions, sugar, and salt.
  22. 22Slowly caramelize the onions until deeply golden brown, stirring occasionally, for approximately 30 minutes.
  23. 23Slowly caramelize the onions until deeply golden brown, stirring occasionally, for approximately 30 minutes.
  24. 24Slowly caramelize the onions until deeply golden brown, stirring occasionally, for approximately 30 minutes.
  25. 25Add minced garlic and saute for an additional two minutes.
  26. 26Add minced garlic and saute for an additional two minutes.
  27. 27Add minced garlic and saute for an additional two minutes.
  28. 28Sprinkle flour into the onion mixture, stir it around to fully incorporate, and let the raw flour taste cook out for a minute or two.
  29. 29Sprinkle flour into the onion mixture, stir it around to fully incorporate, and let the raw flour taste cook out for a minute or two.
  30. 30Sprinkle flour into the onion mixture, stir it around to fully incorporate, and let the raw flour taste cook out for a minute or two.
  31. 31Add the beef and deglazing liquid back to the pot.
  32. 32Add the beef and deglazing liquid back to the pot.
  33. 33Add the beef and deglazing liquid back to the pot.
  34. 34Add the remaining beef stock to the pot along with wine, Worcestershire sauce, bay leaf, and black pepper.
  35. 35Add the remaining beef stock to the pot along with wine, Worcestershire sauce, bay leaf, and black pepper.
  36. 36Add the remaining beef stock to the pot along with wine, Worcestershire sauce, bay leaf, and black pepper.
  37. 37Cover the pot with a lid, reduce the heat to medium-low, and let simmer for two hours, or until the beef is tender.
  38. 38Cover the pot with a lid, reduce the heat to medium-low, and let simmer for two hours, or until the beef is tender.
  39. 39Cover the pot with a lid, reduce the heat to medium-low, and let simmer for two hours, or until the beef is tender.
  40. 40Ladle soup into oven-safe bowls.
  41. 41Ladle soup into oven-safe bowls.
  42. 42Ladle soup into oven-safe bowls.
  43. 43Top the soup with toasted baguette slices and shredded cheese.
  44. 44Top the soup with toasted baguette slices and shredded cheese.
  45. 45Top the soup with toasted baguette slices and shredded cheese.
  46. 46Place the bowls under the broiler until the cheese has melted.
  47. 47Place the bowls under the broiler until the cheese has melted.
  48. 48Place the bowls under the broiler until the cheese has melted.
  49. 49Serve immediately.
  50. 50Serve immediately.
  51. 51Serve immediately.

Ingredients

  • 2 tablespoons cooking oil
  • 2 tablespoons cooking oil
  • 2 tablespoons cooking oil
  • 1.5 pounds beef stew meat, cubed
  • 1.5 pounds beef stew meat, cubed
  • 1.5 pounds beef stew meat, cubed
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 3 tablespoons butter
  • 1.5 pounds thinly sliced yellow onions (approximately 2 large onions)
  • 1.5 pounds thinly sliced yellow onions (approximately 2 large onions)
  • 1.5 pounds thinly sliced yellow onions (approximately 2 large onions)
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 0.5 teaspoon sugar
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 3 cloves garlic, minced
  • 1 tablespoons flour
  • 1 tablespoons flour
  • 1 tablespoons flour
  • 4 cups beef stock
  • 4 cups beef stock
  • 4 cups beef stock
  • 1 cup dry white wine, such as Chardonay
  • 1 cup dry white wine, such as Chardonay
  • 1 cup dry white wine, such as Chardonay
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons Worcestershire sauce
  • 1 bay leaf
  • 1 bay leaf
  • 1 bay leaf
  • 0.25 teaspoon fresh ground black pepper
  • 0.25 teaspoon fresh ground black pepper
  • 0.25 teaspoon fresh ground black pepper
  • 4 slices French baguette, toasted
  • 4 slices French baguette, toasted
  • 4 slices French baguette, toasted
  • 0.5 pound grated Gruyere cheese or Swiss cheese
  • 0.5 pound grated Gruyere cheese or Swiss cheese
  • 0.5 pound grated Gruyere cheese or Swiss cheese

Equipment

large potDutch ovenlarge bowlwooden spoonoven-safe bowlsbroiler

Tips

  • Do not rush the caramelization of the onions to ensure rich flavor.
  • If you do not have oven-safe bowls, place the toast with cheese on a sheet pan under the broiler to melt, then add to soup bowls.
  • For best results, avoid making this soup entirely in a slow cooker, as searing the beef and caramelizing onions on the stovetop is crucial for flavor.