French Dip Soup (Rachael Ray)

Recipe by Chelley-Chelle
READY IN: 45mins




  • 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!