French Dip Soup (Rachael Ray)

Total Time
Prep 20 mins
Cook 25 mins

Just saw this recipe on Rachael's talk show. I LOVE onion soup and I LOVE roast beef sandwiches . . . so the combo sounds absolutely awesome!!

Ingredients Nutrition


  1. Heat a deep pot over medium to medium-high heat.
  2. Add EVOO, about one turn of the pan, and butter to the pot.
  3. Add the onions to the pot as you slice them and the chopped garlic.
  4. Season with salt and pepper.
  5. Add thyme sprigs and a bay leaf.
  6. Cook the onions for 20-25 minutes, stirring frequently, until tender, sweet and deep caramel-colored. If the onions are burning in spots before browning all over, add a splash of water and stir every now and then, scraping the bottom of the pot.
  7. Once the onions are tender and brown, add the white wine and scrape up all the brown bits from the bottom of the pot.
  8. Add the beef stock and cover the pot to bring the soup up to a quick boil.
  9. Place a few chunks of the toasted bread into each of four deep soup bowls or crocks and top the toast with a handful of the shredded roast beef.
  10. Once the soup reaches a boil, remove the bay leaf and thyme sprigs and ladle into bowls to cover the roast beef.
  11. If you like, top it off with a handful of cheese and enjoy!
Most Helpful

I love soups that can be eaten as a full meal, and this one didn't disappoint. I simmered the soup for about 20 minutes near the end as it tasted pretty bland, and that really brought out the flavor. It really tasted like a french dip in soup form! Next time I'll try using garlic bread instead of plain bread for added flavor. [Made & Reviewed for PAC Spring 2013]

rpgaymer March 24, 2013

This soup was good, but it was pretty bland. I did like the addition of the roast beef.

Jazz Lover January 03, 2011

I have been making this recipe for a couple years. It is very easy and delicious!!! I take it one step further by using french onion crocks and broiling provolone and swiss cheeses on top.

Teacherjen June 30, 2009