BEEF AND ONION SOUP
Make and share this Beef and Onion Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Steak
Time 1h22m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
FRENCH ONION SOUP WITH BEEF
If you like the classic version, you are going to love this hearty French onion soup with beef, topped with a cheesy toasted baguette.
Provided by Fox Valley Foodie
Categories Soup
Time 2h40m
Number Of Ingredients 15
Steps:
- Add cooking oil to a large pot or Dutch oven and set over medium high heat. Once oil is shimmering add beef stew meat and sear until well browned on all sides.
- Once browned, remove the beef from the pot and set aside in a large bowl. Reduce the heat to medium. Deglaze any burnt on browned bits on the bottom of the pot by adding a splash of beef stock and scraping them loose with a wooden spoon. Pour off liquid into the bowl with the seared beef.
- Add butter to the pot along with sliced onions, sugar, and salt. Slowly caramelize the onions until deeply golden brown, stirring occasionally. Approximately 30 minutes. Add minced garlic and saute for an additional two minutes.
- Sprinkle flour into the onion mixture, stir it around to fully incorporate and let the raw flour taste cook out for a minute or two, then add the beef and deglazing liquid back to the pot.
- Add the remaining beef stock to the pot along with wine, Worcestershire sauce, bay leaf, and black pepper. Cover the pot with a lid, reduce the heat to medium low, and let simmer for two hours, or until beef is tender.
- Ladle soup into oven-safe bowls, top with toasted baguette slices and shredded cheese. Place bowls under the broiler until the cheese has melted, then serve.
Nutrition Facts : Calories 621 kcal, Carbohydrate 40 g, Protein 27 g, Fat 35 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 85 mg, Sodium 1267 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 17 g, ServingSize 1 serving
RICH ONION BEEF SOUP
When you're in the mood for soup that's big on beef flavor, reach for this robust recipe on beef flavor, reach for this robust recipe from Nina Hall of Citrus Heights, California.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 5 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 208 calories, Fat 6g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 786mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
BRITISH ONION SOUP
Add some British ingredients to a classic French dish and voila, you have a whole new experience
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course, Starter, Supper
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.
- To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.
Nutrition Facts : Calories 451 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 22 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.75 milligram of sodium
BEEF ONION SOUP
I live alone, so I'm always looking for ways to use up leftovers like beef," explains Barbara Zowada of Sheridan, Wyoming. "This soup makes a quick lunch or dinner along with fresh veggies or a crisp green salad."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Prepare soup according to package directions; add beef. Ladle into two 2-cup ovenproof bowls. Top each with a French bread slice. Sprinkle with Monterey Jack cheese and Parmesan cheese if desired. Broil 4-6 in. from the heat until cheese is melted.
Nutrition Facts : Calories 319 calories, Fat 12g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 1421mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 2g fiber), Protein 35g protein.
GROUND BEEF POTATO ONION SOUP
This one turned out really good! Eat it for dinner and again and again. I made this with many seasonings and added wine to make the beef have a velvety texture. Yessir! It's good. You might need to add some more seasonings as you go.
Provided by Demitri
Categories Low Protein
Time 50m
Yield 5 serving(s)
Number Of Ingredients 20
Steps:
- wash then cut potato into bit size pieces.
- pour beef stock into pot and add salt and pepper, put potatoes in and start on med high heat.
- (Meanwhile for the next 5 to 10 minutes) cut yellow onion Julianne style, garlic (degerm each and cut in half), and tomatoes (cut into largish pieces, they'll melt in the pot).
- Add all the veggies above and spices.
- Take package of beef and break up however you feel, kind of sprinkle and stir the beef in.
- next add butter and wine and let it cook down for another 15 minutes. Potatoes should still have some texture and not be mush.
Nutrition Facts : Calories 409.6, Fat 35, SaturatedFat 15, Cholesterol 51, Sodium 1856.9, Carbohydrate 14.5, Fiber 2.5, Sugar 2.5, Protein 7.1
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