French Onion Soup with Beef

Name: French Onion Soup with Beef
Total time: 160 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tablespoons cooking oil; 1.5 pounds beef stew meat, cubed; 3 tablespoons butter; 1.5 pounds thinly sliced yellow onions (approximately 2 large onions); 0.5 teaspoon sugar; 0.5 teaspoon salt; 3 cloves garlic, minced; 1 tablespoons flour; 4 cups beef stock; 1 cup dry white wine, such as Chardonay; 2 teaspoons Worcestershire sauce; 1 bay leaf; 0.25 teaspoon fresh ground black pepper; 4 slices French baguette, toasted; 0.5 pound grated Gruyere cheese or Swiss cheese

2h 40m

Serves 4

foxvalleyfoodie.com

French Onion Soup with Beef

foxvalleyfoodie.com

2h 40m

Serves 4

Directions

1Add cooking oil to a large pot or Dutch oven and set over medium-high heat.
2Once the oil is shimmering, add beef stew meat and sear until well browned on all sides.
3Once browned, remove the beef from the pot and set it aside in a large bowl.
4Reduce the heat to medium.
5Deglaze 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.
6Pour off the deglazing liquid into the bowl with the seared beef.
7Add butter to the pot along with sliced onions, sugar, and salt.
8Slowly caramelize the onions until deeply golden brown, stirring occasionally, for approximately 30 minutes.
9Add minced garlic and saute for an additional two minutes.
10Sprinkle flour into the onion mixture, stir it around to fully incorporate, and let the raw flour taste cook out for a minute or two.
11Add the beef and deglazing liquid back to the pot.
12Add the remaining beef stock to the pot along with wine, Worcestershire sauce, bay leaf, and black pepper.
13Cover the pot with a lid, reduce the heat to medium-low, and let simmer for two hours, or until the beef is tender.
14Ladle soup into oven-safe bowls.
15Top the soup with toasted baguette slices and shredded cheese.
16Place the bowls under the broiler until the cheese has melted.
17Serve immediately.

Ingredients

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

French Onion Soup with Beef

2h 40m

Serves 4

foxvalleyfoodie.com

French Onion Soup with Beef

foxvalleyfoodie.com

2h 40m

Serves 4

Directions

1Add cooking oil to a large pot or Dutch oven and set over medium-high heat.
2Once the oil is shimmering, add beef stew meat and sear until well browned on all sides.
3Once browned, remove the beef from the pot and set it aside in a large bowl.
4Reduce the heat to medium.
5Deglaze 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.
6Pour off the deglazing liquid into the bowl with the seared beef.
7Add butter to the pot along with sliced onions, sugar, and salt.
8Slowly caramelize the onions until deeply golden brown, stirring occasionally, for approximately 30 minutes.
9Add minced garlic and saute for an additional two minutes.
10Sprinkle flour into the onion mixture, stir it around to fully incorporate, and let the raw flour taste cook out for a minute or two.
11Add the beef and deglazing liquid back to the pot.
12Add the remaining beef stock to the pot along with wine, Worcestershire sauce, bay leaf, and black pepper.
13Cover the pot with a lid, reduce the heat to medium-low, and let simmer for two hours, or until the beef is tender.
14Ladle soup into oven-safe bowls.
15Top the soup with toasted baguette slices and shredded cheese.
16Place the bowls under the broiler until the cheese has melted.
17Serve immediately.

Ingredients

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