Easy Beefy French Onion Soup Recipes

SLOW-COOKER BEEFY FRENCH ONION SOUP

Steps:

• Toss onions, butter and sugar in 5- to 6-quart slow cooker. Top with bay leaves and beef.
• Cover and cook on low heat setting 9 to 10 hours or until onions are deep brown.
• Stir in beef consommé, sherry, apple juice and thyme. Increase heat setting to high. Cover and cook 10 minutes or until hot. Remove bay leaves.
• To serve, spoon into ovenproof soup bowls and top each serving with slice of toast and 1/4 cup cheese. If desired, broil with tops 6 inches from heat 3 to 5 minutes or until cheese is bubbly and begins to brown.

RICH AND SIMPLE FRENCH ONION SOUP

Steps:

• Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
• Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
• Heat the oven broiler.
• Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

EASY BEEFY FRENCH ONION SOUP

Steps:

• 1. Saute onions in a little butter until opaque.
• 2. Dice roast beef and add to onion mix in a large saucepan
• 3. Add water, french onion soup, and chicken gravy. simmer 15-20 minutes.
• 4. Toast garlic bread in oven on both sides until crispy.
• 5. Assemble your soup by pouring soup in oven safe bowls. Add one slice garlic bread on top of soup and top with cheese so it covers top and goes a little over the sides.
• 6. Put under broiler for a few minutes until cheese melts. watching closely. Serve and enjoy.

BEEFY FRENCH ONION SOUP

Steps:

• Add onions and butter to a 5 to 6 quart crock-pot; toss to coat.
• Top with bay leaves and beef.
• Cover and cook on LOW for 9-10 hours or until the onions are deep brown in color.
• Mix together the beef consomme, sherry, apple juice, and thyme in a bowl.
• Pour into crock-pot; increase setting to HIGH.
• Cover and cook 10 minutes or until hot.
• Take out bay leaves.
• Spoon soup into oven-proof soup bowls.
• Top each with a slice of toast and 1/4 cup shredded cheese.
• If you want, broil 6 inches from heat source for 3-5 minutes or until cheese is bubbly and begins to brown.

EASY FRENCH ONION SOUP

Steps:

• Place onions and butter in saucepan.
• Sauté on medium heat until onions are tender.
• Add garlic and sauté 1-2 minutes (don't let garlic burn).
• Add beef broth, consomme, and Woschershire sauce.
• Bring to a boil for 1 minute.
• Take ovenproof bowls (I use over-sized coffee mugs) and place 0.125 cup of cheese in bottom of each bowl.
• Fill bowl with soup leaving room at the top.
• Place toasted French bread on top.
• Top with 0.125 cup Swiss cheese.
• Place under broiler until cheese is bubbly.
• Serve immediately.
• Caution--bowls will be hot!

PAULA DEEN'S BEEFY FRENCH ONION SOUP

Steps:

• In a slow cooker, toss the onions with the butter and sugar. Cook, covered, on high heat, until the edges begin to brown, about 90 minutes.
• In a large skillet over medium-high heat, warm the oil until shimmering, about 1 minute. Add the beef and brown, stirring occasionally, 5-7 minutes. Transfer the beef to the slow cooker. Add the sherry to the skillet and scrape up the browned bits. Add the pan juices to the slow cooker along with the broth, Worcertershire sauce, salt, thyme, bay leaf, and pepper to taste. Simmer, covered for 2-1/2 hours on high heat or 7 hours on low.
• Uncover and simmer for 1 hour more, until thick. Remove the bay leaf.
• When ready to serve, turn on the broiler. Ladle the soup into flameproof bowls and divide the cheese over the tops. Place the bowls on a baking sheet and broil until the cheese is melted and bubbling, about 3 minutes. Serve hot.