French Onion & Beef Soup
French Onion & Beef Soup

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, french onion & beef soup. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

French Onion & Beef Soup is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. French Onion & Beef Soup is something that I have loved my entire life. They are nice and they look fantastic.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Melt the butter with the olive oil in a large heavy-based pan. There are few things more comforting than making a real French onion soup - slowly cooked, caramelised onions that turn mellow and sweet in a broth laced with white wine and Cognac.

To begin with this recipe, we have to first prepare a few components. You can cook french onion & beef soup using 15 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make French Onion & Beef Soup:
  1. Make ready 1 Large (2 lb.) London Broil
  2. Make ready 3 Yellow Onions
  3. Prepare 3 Sweet Onions
  4. Prepare 2 Red Onions
  5. Prepare 2 Shallots
  6. Make ready 4 oz. Sliced Mushrooms
  7. Take 64 oz. Beef Stock
  8. Make ready 1/2 Cup Marsala Cooking Wine
  9. Get 1 Tbsp Garlic minced
  10. Prepare 4-5 Bay Leaves
  11. Take 6 Tbsp Butter
  12. Get Olive Oil
  13. Get Gruyere Cheese (or Aged Swiss)
  14. Make ready Parmesan Cheese
  15. Make ready 1 Baguette

Now served without the beef, the quality of the onions is crucial. You want both high acidity and high sugar levels to create a fully-flavoured soup. The best onions are Rose de Roscoff. Sometimes you just can't beat a classic French onion soup that is hearty, flavoursome and warms you up from the inside out.

Instructions to make French Onion & Beef Soup:
  1. Slow cook (Crockpot) London Broil in 64 oz. Beef Stock until fall apart tender. Pull beef in broth.
  2. Sauté Onions in butter and generous amount of Olive Oil and Marsala Wine until browned, soft and translucent. 45-60 minutes. - - Add Garlic & Mushrooms and stir. - - Add Bay Leaves and simmer for 30 minutes.
  3. Remove Bay Leaves. Add Beef and broth. Stir well to mix onion mixture, beef and broth.
  4. Fill ceramic Crocks with soup. Place toasted cuts of baguette over soup, top with generous portions of gruyere and finish with sprinkles of Parmesan. Toast under broiler until cheese is bubbling and golden.

The best onions are Rose de Roscoff. Sometimes you just can't beat a classic French onion soup that is hearty, flavoursome and warms you up from the inside out. Add the onions and toss to coat with the olive oil. Increase the heat to medium high. Place the onions into a hot saucepan with the butter, garlic and thyme.

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