Beef and Onion Soup
November 8, 2011











This recipe makes a large pot of soup that will easily serve 6 people, or 4 people with some nice leftovers. I used shaved steak that is sold in many grocery stores and is commonly used to make cheesesteaks. Not the frozen boxed processed kind, but the fresh stuff sold by the rest of the meats. If you can't find this at your store, you can grab one of many types of meat and slice it thin yourself, or even ask the butcher to slice it for you. (chuck, sirloin, or ribeye would all work just fine.)
Beef and Onion Soup
- 1.5 Pounds Shaved Steak
- 7 Onions (different varieties)
- 2 Cans Small White Beans
- 2 Boxes Beef Stock (32oz each)
- 1 Tablespoon Oregano or Thyme
- Red Vinegar
- Provolone or Gruyere
- Italian Bread
Instructions
- Slice the onions first. Now get the pot really hot and add in the beef. Brown it, then remove it from the pot.
- Add in the onions. This part takes awhile and you kinda need to watch it. Cook the onions on a high heat stirring fairly often and scraping the bottom of the pot to prevent too much sticking. Add your herbs and be sure to season with salt and pepper.
- After about 20 minutes the onions should be reduced to about ¼ of the original bulk and be nicely browned. Pour in the stock, and return the beef to the pot.
- Strain and rinse the beans and add them in. Add about a ¼ cup of vinegar. Taste the broth and adjust seasonings (salt, pepper, vinegar, herbs) as needed. Simmer about 15 minutes.
- Pour into oven safe bowls and top with a slice of bread and some cheese and broil to melt and lightly brown the cheese.