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Beef and Onion Soup

Adding beef and beans to french onion soup make it a more substantial meal.

Ingredients

  • 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.