Hearty Onion Soup

"A full-meal soup as delicious as the restaurant classic. And a great way to use your leftover pot roast or oven-roasted beef and not waste the drippings. Its a meal in a bowl but a green salad and some hearty bread are welcome additions if you want them."
 
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photo by Annacia photo by Annacia
photo by Annacia
Ready In:
25mins
Ingredients:
7
Serves:
4
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ingredients

  • 2 onions, sliced in rings
  • 12 lb leftover cooked beef, diced (more or less as desired)
  • 2 cups leftover vegetables, diced (carrots, potatoes, mushrooms, whatever you have, however much you have.)
  • 1 cup beef dripping, degreased (or as much as you have)
  • 3 cups beef stock (or enough to bring the total of dripping and stock to 4 cups)
  • 4 slices stale bread (A hearty type like a sourdough, hearty wheat, rye, pumperknickel, etc.)
  • 4 slices provolone cheese or 4 slices swiss cheese
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directions

  • Heat olive oil and butter together in a pan large enough to hold the onions and broth.
  • Saute onions very gently in half olive oil and half butter until soft and golden but do not allow them to brown.
  • Add beef and vegetables. Heat through.
  • Add dripping and stock. Bring to boil and simmer 10 minutes.
  • Divide into oven-proof bowls. Float the stale bread on top.
  • Cover with the cheese and broil until the cheese bubbles and browns.

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Reviews

  1. This is excellent. Very simple and made with leftovers but you would never know that and neither would your guests! It's a rich flavored soup that makes you savor every spoonful. I used fat free Swiss for the cheese. This was a wonderful dinner and I'll be making this soup whenever I have leftover roast. Thank you killer for a true keeper.
     
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