Rich Onion Beef Soup Recipes

RICH ONION SOUP

Steps:

• Melt butter in a heavy-bottomed Dutch oven over medium heat. Add onions, halved lengthwise and cut into 1/4-inch slices. Cook, stirring occasionally, until caramelized and very soft, about 45 minutes.
• Deglaze pan with Cognac and wine, scraping up bits from bottom of pan with a wooden spoon.
• Sprinkle flour over onions; stir. Add beef stock and thyme leaves andbring to a simmer. Cook, partially covered, until heated through, about 20 minutes. Season with salt and pepper to taste.
• Preheat broiler. Arrange Gruyere on bread and broil until cheese is melted, about 1 to 2 minutes. Serve with soup.

EGYPTIAN LAHMA BIL BASAL (BEEF IN RICH ONION SAUCE)

Steps:

• Combine beef, butter, and canola in a large saucepan; cook and stir beef over medium heat until lightly browned, about 5 minutes. Add onions, chicken bouillon, bay leaf, salt, and pepper to beef; pour in water. Reduce heat to low, cover, and simmer until beef is tender and onions have reduced into a thick sauce, at least 2 hours.

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.

BEEF AND ONION SOUP

Steps:

• In a big soup pot over medium-high heat, let the oil get warm.
• Add in beef cubes; stir/sauté for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate.
• Reduce heat to medium-low; add in butter and onions; sauté/toss for about 6-7 minutes or until onions are slightly limp.
• Add in beef stock, mustard, wine, salt, and pepper; stir to combine.
• Return beef cubes to pot.
• Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes.
• Add in parsley; stir to combine; adjust seasoning to taste.
• Ladle soup into individual bowls; sprinkle cheese over the top.

RICH ONION BEEF SOUP

Steps:

• In large saucepan cook onions in butter over medium-low heat 15 to 20 minutes or until tender and golden brown, stirring occasionally.
• Add beef and broth.
• Bring to a boil.
• Reduce heat, cover and simmer 10 minutes.
• In a small bowl, combine flour, mustard and sugar, stir in wine and browning sauce until smooth.
• Stir into the soup.
• Bring the soup to a boil and cook and stir for 1-2 minutes or until slightly thickened.

RICH ONION BEEF SOUP

Steps:

• In a large saucepan, cook onions in butter over medium-low heat for 15-20 minutes or until tender and golden brown, stirring occasionally. Add beef and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., In a small bowl, combine the flour, mustard and sugar; stir in wine or additional broth and browning sauce until smooth. Stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.

RICH FRENCH ONION SOUP

Steps:

• In a large pan, heat the oil, sugar and pepper over a low heat. Add the onions & garlic and stir so they're coated in oil/sugar. Place the sprigs of thyme in - if you have kitchen string and can tie them together, makes them easier to remove later. Put lid on pan, stir two or three times over the next 15 minutes.
• When the onions are very soft, remove the thyme and add the beef stock and increase the heat til it's simmering then reduce back to low. Add the mustard and stir it in well. Leave to simmer for another 10 minutes.
• As you'll want 4 bowl-shaped pieces for the top of the soup, cuts each slice into a suitable 'round' and place any off-cuts in the bottom of the bowl to soak up the soup, as they're just there to absorb liquid and provide a filling meal.
• Fill the bowls nearly to the top with soup and then place the bread rounds on top each soup. Press down slightly so they absorb the liquid. Then top with the cheese and place under a hot grill until the cheese is bubbling.

DORA'S RICH FRENCH ONION SOUP

Steps:

• Chop onions into thin strips and add to melted margarine in a large pot. Add garlic and cook onions, stirring occasionally until softened.
• Add some salt to onions.
• Add Bovril and Worcestershire sauce and continue cooking onions over low heat for 30 minutes m minimum, stirring occasionally.
• With a fork, blend flour and sugar together then add to onions, stirring the whole time.
• Cook onions with flour and sugar for 2-3 minutes.
• If using beef broth add with water and simmer soup partially covered for an additional 30 minutes minimum.
• Add additional salt to taste.
• Preheat oven to 400°F
• Ladle soup into oven safe bowl. Float slice(s) of bread on the soup and layer cheese over top.
• Bake on a cookie sheet until cheese melts and starts to brown.

BEEF "N" ONION SOUP

Steps:

• Cook onions in large saucepan over low heat in butter 30 minutes or more stirring occasionally.
• Add Kitchen Bouquet and beef.
• Stir to break up meat, cover and cook 15 minutes.
• Stir in flour and seasonings.
• Add beef broth and bring to a boil.
• Reduce heat and simmer 5 minutes.
• Serve sprinkled with Parmesan cheese.

FRENCH ONION SOUP

Steps:

• Peel and cut the onions into slices to measure 4 cups. In a 4-quart nonstick Dutch oven, melt the butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.
• Reduce heat to medium-low. Cook uncovered 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).
• Stir in broth, water, pepper, thyme and bay leaf. Heat to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid; simmer 15 minutes. Meanwhile, shred the Gruyère cheese by rubbing it across the largest holes of a grater to measure 1 cup; set aside.
• You may need to move the oven rack so it is near the broiler. Set the oven control to broil. On a cookie sheet, place the bread slices. Broil with tops about 5 inches from heat 1 to 2 minutes or until golden brown. Turn bread over; broil 1 to 2 minutes longer until golden brown. Place toasted bread in 4 ovenproof bowls or individual ceramic casseroles (do not use glass, which cannot withstand heat of broiler and may break).
• Remove bay leaf from soup. Ladle soup into bowls. Top with Gruyère cheese. Sprinkle with Parmesan cheese. Place bowls in pan with shallow sides.
• Broil soup bowls with tops about 5 inches from heat 1 to 2 minutes or just until cheese is melted and golden brown. Watch carefully so cheese does not burn. Serve with additional French bread if desired.