Beefy French Onion Soup

270 mins
Serves 1
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Directions

  1. 1Add butter and olive oil to the pan.
  2. 2Place the chuck roast in the pan and sear it on all sides.
  3. 3Remove the chuck roast from the pan and set aside.
  4. 4Add the sliced onions to the pan and caramelize them for about 45 minutes.
  5. 5Add a spoonful of Better Than Bouillon Roasted Garlic Base to the caramelized onions.
  6. 6Return the seared chuck roast to the pan with the onions.
  7. 7Add a good amount of Worcestershire sauce and bone broth to cover the chuck roast and onions.
  8. 8Add a bundle of thyme to the soup.
  9. 9Season with salt and pepper.
  10. 10Cover the pan and simmer for about three hours until the chuck roast is tender.
  11. 11Remove the chuck roast from the pot and shred it as finely as possible.
  12. 12Return the shredded chuck roast to the soup.
  13. 13Remove the bundle of thyme.
  14. 14Add a little bit of butter to the soup.
  15. 15Add more beef broth to thin out the soup.
  16. 16Ladle the soup into bowls.
  17. 17Add croutons on top of the soup.
  18. 18Top with shredded Gruyère cheese (or Swiss cheese if Gruyère is not available).
  19. 19Broil the soup until the cheese is melted and bubbly.

Ingredients

  • Chuck Roast
  • Butter
  • Olive Oil
  • Onions
  • Better Than Bouillon Roasted Garlic Base
  • Worcestershire sauce
  • Salt
  • Pepper
  • Bone broth
  • Thyme
  • Croutons
  • Shredded Cheese

Equipment

PanTongsPlatesMeasuring spoonLadleBowlFork

Tips

  • The only downside to this recipe is how many onions you have to cut.
  • Once the chuck roast is tender, shred it as fine as possible.