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+ servings

French Onion Beef Soup

French Onion Beef Soup is not your average French Onion soup, it's jazzed up like 1000%!
Course Main Course, Main course/ Soup, Soup
Cuisine American
Keyword French Chicken Onion Soup, soups, french onion, French Onion Beef Soup
Servings 6 people

Ingredients

  • 3 cups Swiss cheese shredded

Carmelized Onions

  • 2 1/2 pounds sweet yellow onions cut in half and sliced thin
  • 2 tablespoons butter
  • 4 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 1 teaspoon dried marjoram
  • 2 teaspoons dried rosemary
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon each, salt and pepper

For the Soup

  • Olive oil
  • 1 1/2 pounds beef stew meat cut into bite-size pieces
  • 2 tablespoons butter
  • 1 cup diced onion
  • 1 tablespoon minced garlic
  • 8 ounces sliced cremini mushrooms optional
  • 2 teaspoons dried thyme
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons Worcestershire sauce
  • 1 cup red wine I used a Pinot Noir
  • 8 cups beef broth

Instructions

To make the Soup

  • To make the soup, coat the bottom of a large dutch oven with olive oil. Heat up to a medium temperature. Brown the meat in small batches making sure that you season each batch with a pinch of salt and pepper. Set aside when all the beef is browned.
  • In the same pot that the meat was cooked in, over medium heat, melt the butter and add the onions. Cook until the onions become translucent. Add the garlic, mushrooms, herbs, salt, and pepper. Cook for about 7 minutes or until the mushrooms have cooked through. Stir in the Worchestershire, wine and broth. Cover and bring to a boil.
  • Place the covered pot in a 325-degree oven and cook until the beef becomes tender about 1 1/2-2 hours.

Carmalized Onions

  • While the soup is in the oven make the caramelized onions. In a large sauté pan on medium-low heat, melt the butter with the olive oil. Add the onions, thyme, marjoram, and rosemary. Stir until incorporated. At this point, let the onions cook stirring every ten minutes or so. Continue to cook the onions until they become a deep golden brown. This will take 45-60 minutes. Add the balsamic vinegar and season to taste with salt and pepper. Set aside.

To Assemble the Soup

  • When the beef soup is done cooking, stir in the onions and keep warm on the stove.
    To assemble the soup. In 4-6 ovenproof soup bowls add 1/4 cup of the shredded cheese to the bottom of the bowl and ladle the soup over the cheese. Top the soup with another 1/2 cup or so of cheese. Place the soup under the broiler and broil until a golden brown color is achieved.