Baked French Onion and Steak Soup

A twist to the stand-by French onion soup. This will actually give you some beef in it.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 2  teaspoons olive oil
• 1  lb  rib eye steak, bone in
•  salt and pepper
• 2  tablespoons Worcestershire sauce
• 8  cups water, divided
• 3  tablespoons butter
• 1  tablespoon olive oil
• 1 1⁄2 lbs  vidalia onions, quartered and sliced 1/4-inch thick
• 2  tablespoons flour
• 3  tablespoons  beef base

• CROUTONS

• 6  tablespoons butter
• 1  garlic clove
• 1  loaf  French bread, cut into 2inch slices
• 8  slices provolone cheese
•  parmesan cheese, finely shredded

Directions

1. Preheat oven to 400 degrees Fahrenheit.
2. Use 2 teaspoons olive oil to coat the bottom of a stainless steel oven-safe frying pan.
3. Lightly salt and pepper the steak on both sides; place in skillet with the oil.
4. Pour Worcestershire sauce over steak and add 1/2 cup water into bottom of pan.
5. Place the pan in oven and bake for 30 minutes.
6. Remove the pan from oven.
7. Transfer steak to cutting board.
8. Reduce oven heat to 250 degrees Fahrenheit.
9. Remove the fat and bone from the meat.
10. Return fat and bone to pan with the drippings still in it.
11. Add 4 cups water.
12. Heat to boiling and scrape any bits from bottom of the pan.
13. Boil for about 15 minutes.
14. In another stockpot melt 3 tablespoons butter and 1 tablespoon olive oil. add onions.
15. Reduce heat to medium-low and cook slowly, stirring often, for 15 minutes or until onions are translucent.
16. Chop the cooled steak in small pieces and add to onion.
17. Sprinkle flour over the meat and onions and mix through.
18. Strain the liquid in the pan into the onions in the stock pot.
19. Add remaining water; add the beef base.
20. Cover and reduce heat to medium low; simmer for 15 minutes.
21. CROUTONS: Melt the butter with the garlic clove in a small saucepan and cook on low 5 minutes.
22. Brush both sides of French bread slices.
23. Place in 250 degree Fahrenheit oven for 15 minutes.
24. Turn over and cook another 15 minutes.
25. Remove and let cool slightly.
26. Cut each into 6 pieces.
27. Place 4 or 5 croutons in soup crocks; ladle soup over.
28. Top with a slice of provolone cheese and a generous sprinkle of parmesan cheese.
29. Place under broiler until cheese is melted and starts to brown.