French Onion & Beef Soup

Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, french onion & beef soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

French Onion & Beef Soup is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. French Onion & Beef Soup is something which I have loved my whole life. They’re fine and they look fantastic.

Buy Home Furniture & Decor Online Now. Melt the butter with the olive oil in a large heavy-based pan. French Onion Soup 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. The whole thing is finished off with crunchy baked croutons of crusty bread topped with melted, toasted cheese.

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

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

Although onion soups date back to Roman times, this particular soup began life in eighteenth century Paris as a beef broth with caramelised onions on top. 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.

Steps 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.

You want both high acidity and high sugar levels to create a fully-flavoured soup. The best onions are Rose de Roscoff. Add the flour and stir to coat the onions. No problem, French Guy Cooking to the rescue. Sweet onions, melted cheese and finished with a gnarly top, this delicious dish will give all your tastebuds a warm and comforting hug.

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