Best Beef Onion Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRENCH ONION SOUP WITH HOMEMADE BEEF STOCK



French Onion Soup with Homemade Beef Stock image

While making the beef stock from scratch is time consuming, it really makes for a fabulous soup! Of course you can always buy beef stock too (if you are in a bit of a hurry)! This serves 4 as a main course with crunchy French bread and a simple side salad (try mixing tender butter lettuce, sweet green and red leaf lettuce, some crunchy iceberg, confettied light green cabbage and grated carrot with candied pecans and a light balsamic or Italian dressing).

Provided by Lolobug

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 6h15m

Yield 4

Number Of Ingredients 26

12 cups water
1 pound beef short ribs
3 parsnips, peeled and cubed
3 onions, coarsely chopped
2 carrots, peeled and coarsely chopped
2 stalks celery with leaves, coarsely chopped
2 bay leaves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh thyme
¼ cup butter
4 large onions, thinly sliced
3 cloves garlic, smashed
¼ cup flour, or more as needed
1 teaspoon herbes de Provence
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon chopped fresh parsley, or to taste
1 teaspoon chopped fresh thyme, or to taste
¼ cup dry white wine
2 tablespoons dry sherry
1 dash hot pepper sauce (such as Tabasco®), or to taste
4 thick slices French bread
basil and garlic-flavored olive oil for brushing
2 cups grated Gruyere cheese
1 pinch sea salt to taste

Steps:

  • Place the water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fresh thyme into a large soup pot over medium heat, and bring to a boil. Reduce heat to a simmer, and cook, skimming and discarding the foam that forms on the top of the broth, until the broth is a rich brown color, 5 to 6 hours. Broth may be made in a slow cooker. Strain the broth, discard the ribs and vegetables, and refrigerate extra broth.
  • Melt butter in a large heavy skillet or cast iron pan over medium-low heat, and cook the onions and garlic until caramelized and brown, about 30 minutes. Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl, and sprinkle the flour mixture over the browned onions. Cook and stir 5 minutes; add salt and black pepper to taste, and mix in parsley and 1 more teaspoon of thyme.
  • Pour in 4 cups of beef broth, white wine, sherry, and hot pepper sauce; simmer until the flavors have blended and the soup has thickened, at least 15 minutes. More time couldn't hurt.
  • About 15 minutes before serving time, preheat oven's broiler, and place a rack about 6 inches from the heat source.
  • Brush the slices of French bread with flavored olive oil, and toast under the preheated broiler until well browned on each side, 1 to 2 minutes per side. Ladle soup into ovenproof soup bowls, and place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyere cheese.
  • Place the filled soup bowls under the broiler until the cheese is melted, bubbly, and browned, 2 to 4 minutes or as needed.

Nutrition Facts : Calories 865.4 calories, Carbohydrate 82.5 g, Cholesterol 135.9 mg, Fat 40.7 g, Fiber 13.5 g, Protein 42.1 g, SaturatedFat 21.9 g, Sodium 1319.9 mg, Sugar 22.2 g

BEEF AND ONION SOUP



Beef and Onion Soup image

Make and share this Beef and Onion Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Steak

Time 1h22m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 lb round steak, cut into 1 inch cubes
1 tablespoon butter or 1 tablespoon margarine
3 medium yellow onions, sliced into rings
6 cups beef stock or 6 cups beef broth
1 tablespoon Dijon mustard
1/4 cup dry red wine
1 teaspoon salt, to taste
fresh ground pepper
6 ounces mushrooms, sliced
1/4 cup chopped parsley
1 cup grated swiss cheese

Steps:

  • In a big soup pot over medium-high heat, let the oil get warm.
  • Add in beef cubes; stir/sauté for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate.
  • Reduce heat to medium-low; add in butter and onions; sauté/toss for about 6-7 minutes or until onions are slightly limp.
  • Add in beef stock, mustard, wine, salt, and pepper; stir to combine.
  • Return beef cubes to pot.
  • Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes.
  • Add in parsley; stir to combine; adjust seasoning to taste.
  • Ladle soup into individual bowls; sprinkle cheese over the top.

BEEF SHORT RIB FRENCH ONION SOUP



Beef Short Rib French Onion Soup image

Though I love French onion soup, this twist with beef short ribs adds great beef flavor and is a bit more hearty! The crocks are something else to purchase, but at $30 for a set of four which are microwave-, oven-, and dishwasher-safe, and handy for all sorts of things, they are worth it.

Provided by dbs.geek

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes     French Onion Soup Recipes

Time 3h40m

Yield 8

Number Of Ingredients 15

1 cup all-purpose flour
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
8 meaty beef short ribs
3 tablespoons olive oil
½ cup butter
8 sweet onions (such as Vidalia®), sliced and separated into rings
2 quarts beef broth
½ cup sherry
12 sprigs fresh thyme
1 (1 pound) loaf French bread, thinly sliced
2 cups shredded Gruyere cheese

Steps:

  • Mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of leftover seasoned flour.
  • Heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. Remove ribs and set aside. Turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. Stir constantly and reduce heat if onions begin to burn.
  • Stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and sherry. Bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired.
  • Strip leaves from thyme sprigs and add leaves to the soup. Gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
  • Preheat the oven's broiler.
  • Ladle soup into oven-safe soup crocks, placing a short rib into each bowl. Top soup with 2 slices of French bread per bowl and sprinkle about 1/4 cup of Gruyere cheese over each crock.
  • Place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes.

Nutrition Facts : Calories 1162 calories, Carbohydrate 62.6 g, Cholesterol 176.5 mg, Fat 79.3 g, Fiber 5.1 g, Protein 47.9 g, SaturatedFat 35.8 g, Sodium 3222.3 mg, Sugar 8.7 g

HOMEMADE BEEF STOCK FOR FRENCH ONION SOUP



Homemade Beef Stock for French Onion Soup image

This recipe can be halved. After making the French Onion Soup, you will have a couple of cups of stock left over. You can use it in any recipe calling for beef stock.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 4 quarts

Number Of Ingredients 14

3 pounds beef bones (such as marrow bones or shin bones)
3 pounds oxtail
2 tablespoons olive oil
2 tablespoons tomato paste
2 pounds unpeeled onions, quartered
2 large leeks, white and pale-green parts only, halved lengthwise, cut into 2-inch pieces and rinsed well
4 celery stalks, cut into thirds
3 large carrots, peeled, halved lengthwise, and cut into 2-inch pieces
8 garlic cloves, coarsely chopped
6 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
2 bay leaves
2 teaspoons whole black peppercorns
1 cup red wine

Steps:

  • Preheat oven to 400 degrees. Arrange beef bones and oxtail in a single layer in a heavy roasting pan (not glass). Coat with oil. Roast, turning once, until deep brown, about 45 minutes.
  • Add tomato paste, onions, leeks, celery, carrots, and garlic, stirring well. Roast until vegetables are browned and tender, about 40 minutes.
  • Meanwhile, make a bouquet garni by wrapping parsley, thyme, bay leaves, and peppercorns in a square of cheesecloth. Tie bundle with kitchen twine; set aside.
  • Transfer bones and vegetables to a large stockpot; set aside. Pour off fat from roasting pan. Set pan on stove across two burners. Add wine, and bring to a boil, deglazing pan by scraping up any brown bits from bottom with a wooden spoon; boil until wine is reduced by half, about 3 minutes. Add to stockpot.
  • Add 6 quarts (24 cups) water to stockpot. Bring to a boil. Reduce heat; bring to a gentle simmer. Add bouquet garni. Simmer, uncovered, over low heat, 3 hours.
  • Carefully pass stock through a fine sieve into a large bowl or pot; discard solids. Let stock cool completely.
  • Transfer stock to airtight containers. Refrigerate at least 8 hours or up to 3 days before using (fat will solidify; discard it before using). The stock can be frozen up to 4 months.

BEEF ONION SOUP



Beef Onion Soup image

I live alone, so I'm always looking for ways to use up leftovers like beef," explains Barbara Zowada of Sheridan, Wyoming. "This soup makes a quick lunch or dinner along with fresh veggies or a crisp green salad."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 5

1 can (10-1/2 ounces) French onion soup
1 cup cubed cooked roast beef
2 slices French bread (3/4 inch thick), toasted
1/3 cup shredded Monterey Jack cheese
2 teaspoons shredded Parmesan cheese, optional

Steps:

  • Prepare soup according to package directions; add beef. Ladle into two 2-cup ovenproof bowls. Top each with a French bread slice. Sprinkle with Monterey Jack cheese and Parmesan cheese if desired. Broil 4-6 in. from the heat until cheese is melted.

Nutrition Facts : Calories 319 calories, Fat 12g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 1421mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 35g protein.

RICH ONION BEEF SOUP



Rich Onion Beef Soup image

When you're in the mood for soup that's big on beef flavor, reach for this robust recipe on beef flavor, reach for this robust recipe from Nina Hall of Citrus Heights, California.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 5 servings.

Number Of Ingredients 9

2 cups thinly sliced onions
1 tablespoon butter
2 cups cubed cooked roast beef
2 cans (14-1/2 ounces each) beef broth
3 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/2 teaspoon sugar
1/2 cup dry red wine or additional beef broth
1 teaspoon browning sauce

Steps:

  • In a large saucepan, cook onions in butter over medium-low heat for 15-20 minutes or until tender and golden brown, stirring occasionally. Add beef and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., In a small bowl, combine the flour, mustard and sugar; stir in wine or additional broth and browning sauce until smooth. Stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.

Nutrition Facts : Calories 208 calories, Fat 6g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 786mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.

BEEF STEW (WITH LIPTON ONION SOUP MIX)



BEEF STEW (WITH LIPTON ONION SOUP MIX) image

Categories     Soup/Stew     Beef     Stew     Winter

Yield 6 people

Number Of Ingredients 6

1.5 lb lean stew meat
3-4 large carrots
3-4 large red potatoes
1.5 packages of Lipton Onion Soup Mix
3 tins of Campbells Cream of Mushroom Soup
1.5 tins water

Steps:

  • 1. Cut stew meat into small chunks, and brown in a large pot. 2. Combine 3 tins soup, 1.5 soup tins water, and 1.5 packages Lipton Onion Soup mix. 3. After meat has browned, add soup mix, bring to a boil, and then simmer for an hour. 4. Cut carrots into chunks and add to the stew. 5. In the last half hour before eating, add diced potatoes and turn heat to Low. Total cook time is about 2 hours. 6. Test potatoes to make sure they don't get overdone before serving.

FRENCH ONION SOUP (WITH BEEF STOCK RECIPE)



FRENCH ONION SOUP (WITH BEEF STOCK RECIPE) image

Yield 6 Generous servings

Number Of Ingredients 15

Beef Stock:
-5 Lbs. beef bones, such as shanks and/or oxtails
-1/2 cup coarsely chopped celery
-1/2 cup coarsely chopped carrot
-1/2 cup coarsely chopped onion
-4 1/2 - 5 quarts water, as needed (divided)
-1 tomato
-2 cloves garlic, smashed
-Bouquet Garni (6 peppercorns, 4 parsely sprigs, 2 bay leaves and 2 thyme sprigs all tied in a bundle of cheese cloth)
-1 teaspoon salt
Beef Stock:
Preheat oven to 400 Degrees
Place the beef bones, celery, carrot and onion in a roasting pan. Roast until bones are dark brown, about 1 to 1 1/2 hours.
Transfer the bones and vegetables to an 8 quart stockpot. Tilt the roasting pan and and spoon out as much of the fat as possible, leaving any brown bits behind. Set the roasting pan over medium-high heat and add 1 cup of water. Bring it to a boil, stirring and scraping to release any browned bits. Pour the deglazed liquid into the stockpot. Add the rest of the water, tomato, garlic, bouquet garni and salt. Add more water if needed to completely cover the bones. Bring pot to a simmer over medium-high heat, skimming off any fatand gray scum that rises to the surface. Reduce heat to medium-low, and gently simmer for 3-4 hours.
Strain the stock through a colander, into a large bowl, pressing on the solids to extract jucies. Discard the solids and rinse the colander. Place two layers of cheesecloth in the colander, and pour the stock through again into another large bowl or container. Degrease the stock using a degreasing pitcher, or allow stock to cool, then cover and chill overnight. When stock is chilled, scrape the solidified fat off the surface. Refrigerate stock for up to three days, or freeze for up to six months.

Steps:

  • French Onion Soup: -4 Tablespoons butter -5 Lbs. yellow onions, sliced 1/8 in. thick -1/2 teaspoon salt (divided) -2 1/2 quarts beef stock -1 cup dry white wine -1 tablespoon cognac or brandy -6 slices, sturdy artisan bread -Olive oil -1 clove garlic, cut in half -3 cups, shredded Gruyere cheese ( about 3/4 Lb.) French Onion Soup: Set two large saute pans or dutch ovens over medium heat and add two tablespoons of butter to each. When butter has melted, divide the onions between the pans, cover and cook slowly until translucent and tender, about 10 minutes. Remove the lids, add 1/4 teaspoon of salt to each pan, and brown the onions, stirring frequently, until they are the color of dark brown sugar, about 35-45 minutes. You should end up with about 2 cups of caramalized onions. Place the stock in a large pot set over high heat. Bring to a simmer and cook until reduced to 2 quarts, about 35-45 mins. Add the wine and congac, simmer for 45 minutes. Add the onions, and simmer for 10-15 minutes more. Meanwhile, preheat the oven to 375 degrees. Place a wire rack on a baking sheet. Lightly brush the bread with olive oil and set the slices on the rack. Place the sheet in the oven, and toast the bread for 15 minutes, turning slices over halfway through, until crisp on the outside. Rub the cut clove of garlic on each side. Set aside. When soup is ready, preheat the broiler and set the oven rack 6 inches below the heating element. Set 6 oven-proof bowls on a baking sheet. Divide the soup amongst the bowls. Set a slice of toasted bread on top of each, cutting to fit if necessary. Sprinkle the bread with cheese (about 1/2 cup per bowl) Place the baking sheet in the oven and broil until cheese is melted and just starting to brown. Serve immediately.

BEEF "N" ONION SOUP



Beef

Make and share this Beef "N" Onion Soup recipe from Food.com.

Provided by Tebo3759

Categories     Lunch/Snacks

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups thinly sliced onions
3 tablespoons butter or 3 tablespoons margarine
1 tablespoon Kitchen Bouquet (or use 3 Tbs soy sauce)
1/2 lb ground beef
2 tablespoons flour
1 teaspoon celery salt
1/2 teaspoon pepper (I use more)
1/2 teaspoon garlic powder (I use more)
4 cups beef broth or 4 cups beef bouillon
parmesan cheese

Steps:

  • Cook onions in large saucepan over low heat in butter 30 minutes or more stirring occasionally.
  • Add Kitchen Bouquet and beef.
  • Stir to break up meat, cover and cook 15 minutes.
  • Stir in flour and seasonings.
  • Add beef broth and bring to a boil.
  • Reduce heat and simmer 5 minutes.
  • Serve sprinkled with Parmesan cheese.

Nutrition Facts : Calories 196.9, Fat 11.9, SaturatedFat 6.1, Cholesterol 41, Sodium 675.4, Carbohydrate 12.3, Fiber 2, Sugar 4.5, Protein 10.4

POTATO, BEEF AND ONION SOUP #5FIX



Potato, Beef and Onion Soup #5FIX image

Make and share this Potato, Beef and Onion Soup #5FIX recipe from Food.com.

Provided by triciainthekitchen

Categories     Potato

Time 45m

Yield 12 cups, 4-6 serving(s)

Number Of Ingredients 5

1 (20 ounce) package Simply Potatoes® Shredded Hash Browns
1 lb ground beef
6 cups water
4 (1 ounce) envelopes dry onion soup mix
3 teaspoons salt

Steps:

  • Brown the ground beef in a large pot, add the potatoes, and the salt, warm through without browning the potatoes. Add the water and the packages of onion soup mix. Simmer for 30-40 minutes. Enjoy!

Nutrition Facts : Calories 326.9, Fat 17.1, SaturatedFat 6.7, Cholesterol 77.1, Sodium 4106.4, Carbohydrate 18.4, Fiber 1.9, Sugar 1.3, Protein 23.2

FRENCH ONION SOUP WITH BEEF AND BARLEY



French Onion Soup With Beef and Barley image

Make and share this French Onion Soup With Beef and Barley recipe from Food.com.

Provided by dicentra

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

1 cup boiling water
1/2 ounce dried shiitake mushroom
1 tablespoon dark sesame oil, divided
2 medium onions, each cut into 8 wedges (about 4 cups)
1/2 cup chopped shallots or 1/2 cup onion
2 teaspoons chopped peeled fresh ginger
4 garlic cloves, minced
3 cups sliced button mushrooms
1 teaspoon brown sugar
12 ounces boneless sirloin steaks, cut into 2-inch strips
4 cups water
2/3 cup uncooked pearl barley
1/4 cup dry sherry
3 tablespoons low sodium soy sauce
1 (10 1/2 ounce) can beef consomme
12 slices French baguettes
3/4 cup shredded gruyere or 3/4 cup swiss cheese

Steps:

  • Combine boiling water and shiitakes in a bowl; cover and let stand 30 minutes. Drain the shiitakes in a colander over a bowl, reserving liquid. Slice shiitakes, discarding stems.
  • Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion, shallots, ginger, and garlic; sauté 10 minutes or until lightly browned.
  • Add the shiitakes, button mushrooms, sugar, and beef.
  • Sauté 10 minutes, scraping pan to loosen browned bits. Add reserved mushroom liquid, 4 cups water, and the next 4 ingredients (water through consommé); bring to a boil.
  • Cover, reduce heat, and simmer 50 minutes or until barley is tender. Stir in 1 teaspoon sesame oil.
  • Preheat broiler.
  • Ladle 1 1/2 cups soup into each of 6 ovenproof soup bowls; top each serving with 2 bread slices and 2 tablespoons cheese.
  • Broil 3 inches from heat 1 minute or until cheese melts. Serve immediately.

Nutrition Facts : Calories 755.2, Fat 19.7, SaturatedFat 7.3, Cholesterol 65.8, Sodium 1432.5, Carbohydrate 97, Fiber 8.6, Sugar 4.6, Protein 38

BEEF AND BALSAMIC ROASTED ONION SOUP



Beef and Balsamic Roasted Onion Soup image

Make and share this Beef and Balsamic Roasted Onion Soup recipe from Food.com.

Provided by dicentra

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb beef stew meat, cut in 2 inch chunks
3 tablespoons olive oil
1 1/2 cups dry red wine
6 cups beef stock
1/2 teaspoon thyme
6 onions, cut in 1/4 inch slices
1/4 cup balsamic vinegar
3/4 cup whipping cream

Steps:

  • Season beef with salt and pepper to taste. Sauté in 1 tablespoon of olive oil until browned on all sides. Remove to a plate.
  • Add wine to the pot and scrape up any browned bits in the bottom. Return beef and any juices to the pan. Add stock and thyme; bring to a boil. Reduce heat and summer 1 ½ to 2 hours, until beef is tender.
  • Meanwhile, preheat oven to 400. On baking sheet, combine onions, oil and salt and pepper to taste; toss to coat and spread in a single layer. Roast 45-50 minutes.
  • Drizzle with 3 tablespoons vinegar and roast, stirring occasionally, until onions are dark brown and glazed, 10-15 minutes.
  • Remove beef from pot and tear into shreds with two forks. Discard any fat or gristle. Return to pot and add roasted onions, cream and remaining vinegar.
  • Simmer 5 minutes. Do not boil. Season to taste with salt and pepper.

FRENCH ONION SOUP WITH HOMEMADE FULLBLOOD WAGYU BEEF STOCK



French Onion Soup with Homemade Fullblood Wagyu Beef Stock image

Categories     Beef     Soup/Stew

Number Of Ingredients 25

1 package Fullblood Wagyu Beef Stock: Double 8 Cattle Company Fullblood Wagyu Soup Bones (thawed)
3 Large Carrots (large diced)
3 STALK Celery (large diced)
1 Yellow Onion (large diced)
1 Red Onion (keep skin on, large diced)
2 Leeks (large diced)
5 SPRIG Thyme (fresh)
3 quarts Cold Water
1 ounce French Onion Soup: Unsalted Butter
1 ounce Grapeseed Oil
4 Sweet Onions (julienned)
3 Garlic Cloves (chopped)
2 SPRIG Thyme (fresh)
2 Bay Leaves
1 teaspoon Kosher Salt
1/2 teaspoon Freshly Ground Black Pepper
8 ounces Red Wine (chef recommends Pinot Noir)
1/4 cup All-Purpose Flour
2 quarts Fullblood Wagyu Beef Stock
1 teaspoon Worcestershire Sauce
1 teaspoon Red Wine Vinegar
1 Baguette (1/4-inch-thick slices on a biased cut)
6 ounces Gruyere (grated)
1 Kosher Salt (to season)
1 Freshly Ground Black Pepper (to season)

Steps:

  • PREPARING THE FULLBLOOD WAGYU BEEF STOCK:Preheat your oven to 400°F.On a baking sheet with a rim, place all of the diced carrots, celery, onions, and leeks. Place the thyme on the baking sheet as well.Place the Fullblood Wagyu soup bone on top. Roast in the oven at 400°F for 45 minutes or until the vegetables are roasted and the beef bone has nice caramelization. Remove from the oven, and transfer everything to a crock pot. Cover the roasted vegetables and Fullblood Wagyu soup bone with cold water, and put the crock pot lid on. Set the crock pot on low, and let it simmer for 12 hours. NOTE: Some crock pots only have an 8 hour low setting, so be sure to restart it for another 4 hours, so you have a total of 12 hours in the crock pot.After 12 hours, use a fine mesh sieve to strain off the Fullblood Wagyu beef stock, and reserve. Discard the bones and vegetables.
  • PREPARING THE SOUP:Melt the unsalted butter and grapeseed oil in a large stainless steel pot over medium heat. Add the julienned sweet onions, kosher salt, and freshly ground black pepper. Cook, while stirring occasionally and scraping the bottom on the pan to pull up all the caramelization, until the onions are very soft and caramelized. This usually takes about 25 minutes.Add the wine, chopped garlic, sprigs of thyme, and bay leaves. Bring to a boil, and then reduce the heat.Simmer for about 5 minutes or until the wine has almost evaporated. Discard the thyme sprigs. Dust the onions with the all-purpose flour, and give them a stir. Turn the heat down to medium-low so the flour doesn't burn. Cook for 5 minutes. Now add the previously prepared Fullblood Wagyu beef stock. Add the red wine vinegar and Worcestershire sauce as well, and bring the soup back to a simmer. Cook for 10 minutes. Season to taste with kosher salt and freshly ground black pepper.
  • FINAL STEPS:When you're ready to finish the soup, preheat the broiler. Arrange the baguette slices in a single layer on a baking sheet (lined with parchment paper). Sprinkle the slices with the Gruyere cheese, and broil for 3 to 5 minutes until bubbly and golden brown.Ladle the soup in bowls, and float the Gruyere croutons on top.Serve, and enjoy!

BEEF AND BARLEY FRENCH ONION SOUP



Beef and Barley French Onion Soup image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 12

4 units onion
1 teaspoons garlic
1 teaspoons brown sugar
2 pounds sirloin steak
4 cups beef broth
2 cans beef consomme
2 cups water
0.75 cups barley
3 tablespoons soy sauce
0.25 cups dry sherry
10 slices french bread
1.5 cups swiss cheese

Steps:

  • 1. In a large pot coated with nonstick cooking spray, saute onions for about 15 minutes over medium high heat, stirring occasionally, until lightly browned.
  • 2. Add garlic, brown sugar and meat, stirring for 10 to 12 minutes or until meat browned.
  • 3. Add the beef broth, consomme, water, and barley. Bring to a boil, lower heat, cover and cook 50 minutes to one hour or until barley and meat are tender.
  • 4. Add soy sauce and sherry, cooking for 5 more minutes. To, serve ladle hot soup in mug or cup, top with French bread slice and cheese.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PAM'S BEEF, ONION AND BARLEY SOUP



Pam's Beef, Onion and Barley Soup image

Made this for my Hubby who loves Barley. I don't cook it often, and thought he might like a nice hot soup this cold, blustery day.

Provided by Pam Ellingson

Categories     Other Appetizers

Time 1h30m

Number Of Ingredients 13

1 12 to 16 oz ribeye steak (mine was bone-in)
1 lg onion, sliced thinly from pole to pole
2 small carrots, peeled and thinly sliced in rounds
1/2 tsp crushed celery seed
1/4 c. dry sherry
48 oz water
1 1/2 to 2 tbsp better than bouillion beef base
1 small garlic clove
1 10 oz can beef consomme
1/2 cup pearl barley (not quick cooking)
2 tsp maggi seasoning or all purpose seasoning like kitchen bouquet
2 tsp worcestershire sauce
salt and pepper to taste

Steps:

  • 1. Prepare steak by partially freezing to make cutting easier. With a sharp knife, trim away the bone (If not boneless) and as much fat as possible, put aside any fat, bone or gristle. Slice steak into 1/2 inch thick strips, then cut the strips into about 1/2 inch dice. In a large saucepan (3 or more Qt) render the fat and bone and gristle at medium. (I got about 1 Tbsp. of fat. And it took about 10 to 15 minutes. You do not want the bits to burn or it will ruin your oil.) Remove solid bits and discard. If you do not have at least a Tbsp. of fat, add or substitute vegetable oil.
  • 2. Prepare onion, carrot, and crush the celery seed (I use a mortar and pestle). Crush the garlic clove lightly with the side of your knife and remove paper peeling. Stick a wooden toothpick through the garlic, both to hold it together and to make it easier to find and remove.
  • 3. Heat oil and fry the diced meat in small batches on medium high to high just until brown, stirring and adjusting heat to keep from burning. (Does not have to be completely cooked) Season with a pinch or two of salt and pepper. Remove browned meat with slotted spoon and set aside in a medium bowl. Leave oil in saucepan.
  • 4. Add onion, carrot and celery seed to hot oil. Cook over medium to medium low heat, stirring occasionally until onions are very soft and light to medium brown. This took me 30 minutes or more.
  • 5. Deglaze the pot with the sherry (or substitute with beef broth with a tsp. of lemon juice or vinegar added) and scrape any brown bits off the bottom to help flavor. Simmer uncovered until sherry or broth is almost gone. Toss in the toothpick with garlic clove and add water and bouillon base. Continue simmering on low, covered, for 30 minutes, stirring every 10 minutes or so. (You may substitute a 48 oz. carton of low sodium beef broth or use your own homemade beef broth.) Remove the garlic and discard after 30 min.
  • 6. Add the consommé and barley, Maggi and Worcestershire, stir well, cover and simmer 25 to 35 minutes until barley is tender. Stir about every 5 to 10 minutes so barley will not clump. When barley is tender, add the browned beef and simmer 5 more minutes. Taste and adjust seasonings.
  • 7. If you wish, defat the soup by chilling and any fat will set on top of the liquid. Simply lift off or use a spoon to remove. Reheat to serve. Suggestion for serving: Serve with Toasted Wheat or Rye bread or rolls topped with Shredded Gruyere Cheese and broiled until cheese melts and /or browns slightly.

BEEF AND ONION SOUP WITH CHEESY BISCUIT CROUTONS



Beef and Onion Soup with Cheesy Biscuit Croutons image

Looking for a hearty dinner that's made using Progresso® broth and Original Bisquick® mix? Then check out this beef and onion soup that's served with cheesy biscuit croutons - a flavorful meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 12

1 lb lean (at least 80%) ground beef
1 package (1 oz) onion soup mix (from 2-oz box)
1/4 teaspoon pepper
1 3/4 cups Progresso™ beef-flavored broth (from 32-oz carton)
3 cups water
1 tablespoon packed brown sugar
1 tablespoon Worcestershire sauce
1 cup Original Bisquick™ mix
3 tablespoons grated Parmesan cheese
1/4 cup water
3/4 cup finely shredded Swiss cheese (3 oz)
Italian (flat-leaf) parsley sprigs, if desired

Steps:

  • In 3-quart saucepan, cook beef, onion soup mix and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in remaining soup ingredients. Heat to boiling; reduce heat to medium-low. Cook uncovered 10 minutes.
  • Meanwhile, heat oven to 425°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, Parmesan cheese and 1/4 cup water until soft dough forms. Place dough on work surface sprinkled with additional Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
  • On cookie sheet, press or roll dough into 12x6-inch rectangle, 1/4 inch thick. Cut into 8 squares, but do not separate. Bake 6 to 8 minutes or until golden brown. Remove soup from heat; cover to keep warm.
  • Remove croutons from oven; sprinkle with Swiss cheese. Set oven control to broil. Cut and separate croutons slightly. Broil with tops 4 to 6 inches from heat 2 to 3 minutes or until cheese is bubbly and slightly browned.
  • Ladle soup into 4 bowls; float 2 croutons in each bowl. Garnish with parsley.

Nutrition Facts : Calories 460, Carbohydrate 30 g, Cholesterol 95 mg, Fat 1/2, Fiber 1 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 7 g, TransFat 2 g

BEEF LIVER ONION AND CELERY SOUP



Beef Liver Onion and Celery Soup image

Make and share this Beef Liver Onion and Celery Soup recipe from Food.com.

Provided by REEVES73

Categories     Beef Organ Meats

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 lbs beef liver
1 (10 1/2 ounce) can cream of celery soup
2 large onions (sliced)
2 large potatoes (Cubed)
salt & pepper

Steps:

  • Brown liver in a tablespoon of oil.
  • Add sliced onions potaoes and soup.
  • Salt and pepper to taste.
  • Cover ansd steam for 30 - 45 minutes.

Nutrition Facts : Calories 686.4, Fat 15.9, SaturatedFat 5.1, Cholesterol 943.7, Sodium 811.7, Carbohydrate 58.3, Fiber 5.6, Sugar 5.7, Protein 74.7

RICH ONION BEEF SOUP



Rich Onion Beef Soup image

Quick and flavorable, copied this from one of my moms magazines. Thumbs up recipe even for our picky 10 yr. old, his only complaint was he wanted a fork not a spoon packed in his lunchbox, or else he would have eaten it all!

Provided by lets.eat

Categories     Kid Friendly

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups thinly sliced sweet onions
4 tablespoons butter
2 lbs cubed deli roast beef or 2 lbs leftover cubed cooked beef roast
2 (14 1/2 ounce) cans beef broth
4 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/2 teaspoon sugar
1/2 cup red wine
1 teaspoon browning sauce

Steps:

  • In large saucepan cook onions in butter over medium-low heat 15 to 20 minutes or until tender and golden brown, stirring occasionally.
  • Add beef and broth.
  • Bring to a boil.
  • Reduce heat, cover and simmer 10 minutes.
  • In a small bowl, combine flour, mustard and sugar, stir in wine and browning sauce until smooth.
  • Stir into the soup.
  • Bring the soup to a boil and cook and stir for 1-2 minutes or until slightly thickened.

Nutrition Facts : Calories 1077.9, Fat 54.3, SaturatedFat 24.1, Cholesterol 431.4, Sodium 9729.4, Carbohydrate 20.3, Fiber 1.4, Sugar 4.2, Protein 116

INSTANT POT BEEF TIPS WITH GRAVY (USING ONION SOUP MIX) | GET ON MY PLATE



Instant Pot Beef Tips With Gravy (using onion soup mix) | Get On My Plate image

These tender, juicy Instant Pot Beef Tips with Gravy are cooked with a few simple ingredients (including onion soup mix!) in the Instant Pot.

Provided by @MakeItYours

Number Of Ingredients 13

2 tbsp flour
1 tsp garlic powder
1 tsp seasoned salt
1/2 tsp pepper
1 1/2 lbs beef tips or stew meat, cut into bite-sized 1" pieces (See Note 1)
2 tbsp olive oil, divided
1 large onion, sliced
1/4 cup red wine (or beef stock)
1 10.5 oz. can beef stock (or beef broth)
1 packet dry onion soup mix (such as Lipton's)
1 tbsp Worcestershire sauce
3-4 sprigs fresh thyme (not ground)
2 tbsp cornstarch + 1/4 cup water or beef stock (optional, for thickening)

Steps:

  • Set Instant Pot to Sauté (high heat) and allow to come to temperature for a few minutes.
  • Meanwhile, place meat in a medium bowl. Season with salt, pepper and seasoned salt. Then toss with flour until evenly coated.
  • Add 1 tbsp of olive oil to Instant Pot then add beef in an even layer (you may have to do two batches depending on the size of your pot). Cook on one side for 3-4 minutes until a nice brown "crust" has formed on one side. Then flip the meat and cook another 3-4 minutes on the other side. Remove beef from pot, cover and set aside.
  • Add remaining 1 tbsp of olive oil to the Instant Pot. Add onion and wine and cook for 2-3 minutes making sure you scrape the bottom of the pot with a wooden spoon to get all the browned bits ((THIS IS VERY IMPORTANT so you don't get a BURN warning on your Instant Pot)).
  • Turn Instant Pot OFF. Add beef (and all juices) back into the Instant Pot, along with dry onion soup mix, beef stock, Worcestershire sauce, and thyme sprigs.
  • Cover and set Instant Pot to "Pressure Cook" and cook on high pressure for 25-30 minutes (see Note 2). Allow AT LEAST 10 minutes of natural pressure release. After 10 minutes, you can manually release the rest of the pressure.
  • Optional, to thicken the gravy: Turn Instant Pot to Sauté (high heat). Mix 2 tablespoons of corn starch with 1/2 cup of COLD water or beef stock. Mix until smooth, then add to Instant Pot. Give everything a big stir. Gravy should thicken up in 2-3 minutes!

GINGERED ONION AND BEEF SOUP WITH FRENCH BREAD DUMPLINGS RECIPE - (5/5)



Gingered Onion and Beef Soup with French Bread Dumplings Recipe - (5/5) image

Provided by KatrinaB

Number Of Ingredients 21

For the soup
1 pound stew beef (cut in bite sized pieces)
4 TBLS extra virgin olive oil
5 Cups beef broth
1 Cup red wine
1 TBLS corn starch
1 large onion
1 garlic clove
1 tsp fresh grated ginger
1 tsp dried thyme
salt
pepper
Optional: 6 TBLS shredded Parmesan cheese
For the dumplings
1/2 loaf stale french bread
2 eggs
1/2 Cup milk
1/4 Cup Italian seasoned bread crumbs
1/2 tsp granulated garlic
2 TBLS chopped fresh parsley
2 TBLS extra virgin olive oil

Steps:

  • For the soup Pat the beef with a paper towel and season with salt and pepper In a heavy bottom pan heat half the olive oil over medium high heat and brown the beef on both sides Add the red wine and corn starch and cook just 2 minutes (or until it bubbles and thickens) Add 4 Cups of the beef broth (reserve 1 Cup) to the beef and wine and carefully transfer to a slow cooker set on low and cover Slice the onions 1/4 inch thick Heat skillet and remaining half of olive oil and saute the onions for about 5 minutes or until soft Grate the ginger and combine with the onions and stir Crush and chop the garlic clove and add to the onions and ginger and cook about 5 minutes longer De-glaze the pan with the remaining cup of beef broth and carefully transfer the onions to the slow cooker Cook on low 4 hours For the dumplings Break the french bread into pieces and add to food processor Pulse for a few seconds until the bread is chopped in to small pieces Pour in to a mixing bowl Add the egg, milk, Italian bread crumbs and granulated garlic and stir until combined Chop parsley fine and add to the dumpling mixture stirring until combined Heat oil in a pan over medium heat Roll mixture in to golf ball size dumplings (makes 12) Pan fry both sides until brown and crispy Serve with soup Optional: garnish with 1 TBLS Shredded Parmesan cheese

Related Topics