Baked French Onion and Steak Soup

READY IN: 1hr 20mins




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