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!!
- 1 tablespoon extra virgin olive oil (EVOO)
- 2 tablespoons unsalted butter
- 5 large onions, thinly sliced
- 4 garlic cloves, finely chopped
- salt & freshly ground black pepper
- 3 sprigs fresh thyme
- 1 fresh bay leaves or 1 dried bay leaf
- 1⁄2 cup white wine
- 6 cups beef stock
- 1⁄2 loaf crusty bread, torn into bite-size pieces and toasted
- 1 lb deli-style roast beef, shredded
- parmesan cheese (optional) or swiss cheese (optional) or gruyere cheese, grated (optional)
- Heat a deep pot over medium to medium-high heat.
- Add EVOO, about one turn of the pan, and butter to the pot.
- Add the onions to the pot as you slice them and the chopped garlic.
- Season with salt and pepper.
- Add thyme sprigs and a bay leaf.
- 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.
- Once the onions are tender and brown, add the white wine and scrape up all the brown bits from the bottom of the pot.
- Add the beef stock and cover the pot to bring the soup up to a quick boil.
- 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.
- Once the soup reaches a boil, remove the bay leaf and thyme sprigs and ladle into bowls to cover the roast beef.
- If you like, top it off with a handful of cheese and enjoy!
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]
This soup was good, but it was pretty bland. I did like the addition of the roast beef.
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.