1/1 Photo of 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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- 2 onions, sliced in rings
- 1/2 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
- 1Heat olive oil and butter together in a pan large enough to hold the onions and broth.
- 2Saute onions very gently in half olive oil and half butter until soft and golden but do not allow them to brown.
- 3Add beef and vegetables. Heat through.
- 4Add dripping and stock. Bring to boil and simmer 10 minutes.
- 5Divide into oven-proof bowls. Float the stale bread on top.
- 6Cover with the cheese and broil until the cheese bubbles and browns.
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Nutritional Facts for Hearty Onion Soup
Serving Size: 1 (344 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 354.1
- Calories from Fat 167
- Total Fat 18.5 g
- Saturated Fat 9.0 g
- Cholesterol 68.6 mg
- Sodium 1079.9 mg
- Total Carbohydrate 18.4 g
- Dietary Fiber 1.5 g
- Sugars 3.5 g
- Protein 27.2 g
The following items or measurements are not included: