BEEFY FRENCH ONION POTPIE
I came up with this dish knowing my husband loves French onion soup. It's a good base for this hearty, meaty potpie. - Sara Hutchens, Du Quoin, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in soup; bring to a boil., Transfer to an ungreased 9-in. deep-dish pie plate; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Top with biscuits. Bake 15-20 minutes longer or until biscuits are golden brown.
Nutrition Facts : Calories 553 calories, Fat 23g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 1550mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 1g fiber), Protein 38g protein.
SLOW-COOKER BEEFY FRENCH ONION SOUP
Fantastic French onion soup is made even heartier with beef stew meat. Start the soup in the morning and come home to a no-fuss dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h25m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 440, Carbohydrate 31 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 34 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 910 mg
EASY BEEFY FRENCH ONION SOUP
Many times I had left over fast food so this is one of my recipes for using them. It soon became a favorite and then on the way home I would stop at Arbys and KFC for the fixings for this soup. Good enough for a meal and great as a meal starter or with a sandwitch at lunch.
Provided by Stormy Stewart
Categories Other Soups
Time 35m
Number Of Ingredients 7
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
Got this one from a Betty Crocker cookbook. Changed it up just slightly for my family's taste. Very hearty and good when it is bitter cold outside.
Provided by Gail Blue Eyes
Categories Onions
Time 10h30m
Yield 8 serving(s)
Number Of Ingredients 11
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.
PAULA DEEN'S BEEFY FRENCH ONION SOUP
This recipe, from "The Deen Family Cookbook" is different from most in that Paula has added cubed beef which makes it even heartier and suitable for a main course if you add a big slalad and crispy French bread alongside. She uses big, sweet vidalia onions for this soup, saying they give the broth the richest, most delicious flavor.
Provided by Lorraine of AZ
Categories Onions
Time 9h55m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 827.3, Fat 58.5, SaturatedFat 27.2, Cholesterol 179.2, Sodium 1508.2, Carbohydrate 20.1, Fiber 2.2, Sugar 9.6, Protein 42.2
BEEF SHORT RIB FRENCH ONION SOUP
Though I love French onion soup, this twist with beef short ribs adds great beef flavor and is a bit more hearty! The crocks are something else to purchase, but at $30 for a set of four which are microwave-, oven-, and dishwasher-safe, and handy for all sorts of things, they are worth it.
Provided by dbs.geek
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes French Onion Soup Recipes
Time 3h40m
Yield 8
Number Of Ingredients 15
Steps:
- Mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of leftover seasoned flour.
- Heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. Remove ribs and set aside. Turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. Stir constantly and reduce heat if onions begin to burn.
- Stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and sherry. Bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired.
- Strip leaves from thyme sprigs and add leaves to the soup. Gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. Stir soup every hour or so.
- Preheat the oven's broiler.
- Ladle soup into oven-safe soup crocks, placing a short rib into each bowl. Top soup with 2 slices of French bread per bowl and sprinkle about 1/4 cup of Gruyere cheese over each crock.
- Place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes.
Nutrition Facts : Calories 1162 calories, Carbohydrate 62.6 g, Cholesterol 176.5 mg, Fat 79.3 g, Fiber 5.1 g, Protein 47.9 g, SaturatedFat 35.8 g, Sodium 3222.3 mg, Sugar 8.7 g
EASY RICE WITH FRENCH ONION SOUP
This rice with French onion soup and beef consommé is easy and flavorful. With just six pantry staple ingredients, you can have a delicious side dish.
Provided by Diana Rattray
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Preheat oven to 325 F. Combine all ingredients; stir well.
- Pour into a lightly greased 2-quart baking dish.
- Cover and bake at 325 F for 1 hour and 10 minutes or until done.
Nutrition Facts : Calories 125 kcal, Carbohydrate 12 g, Cholesterol 18 mg, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, Sodium 125 mg, Sugar 1 g, Fat 7 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
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
GUINNESS FRENCH ONION SOUP
Today, we're making Guinness French Onion Soup! This recipe is classic with a twist. We're taking those same rich and beefy flavors that we know and love abou...
Provided by Nicole - The Yummy Muffin
Time 1h10m
Yield 4
Number Of Ingredients 15
Steps:
- Prepare the onions: In a dutch oven, heat butter and olive oil over medium heat. Add onions, ½ tsp salt, ¼ tsp pepper, and brown sugar; and stir to combine. Cook for 30-35 minutes, stirring occasionally, until onions are light golden brown. Add garlic, and cook for 1 minute until fragrant.
- Add beef stock, Guinness, worcestershire, thyme, bay leaf, ½ tsp salt, and ¼ tsp pepper to the softened onions, scraping the bottom of the pot with a wooden spoon to pull up any browned bits. Stir to combine. With the heat still at medium, bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Taste for seasoning, and add another pinch of salt, if necessary. Remove thyme sprigs and bay leaf from the pot.
- Make the crouton: Preheat oven to 375 degrees. Cut bread in half to fit the size of your soup crock, and place on a sheet pan. Bake for 5 mins. Flip, and place back in the oven for 5 more mins. Increase oven temperature to broil, and position top rack to 6 inches from the heating element.
- Divide soup between 4 oven safe crocks or bowls arranged on a baking sheet. Place toasted bread on top of soup. Mix gruyere and Irish cheddar together, and top the croutons with cheese mix evenly divided between the bowls. Place under the broiler for 5-6 minutes until the cheese is bubbly and melted and just starting to brown. Serve immediately.
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- Heat large saucepan or nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from saucepan with slotted spoon; pour off drippings. Return beef to saucepan.
- Add soup and amount of water according to soup can directions. Stir in thyme; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes to blend flavors, stirring occasionally.
- Cut cheese to fit bread slices; top bread with cheese. Place bread slices on rack in broiler pan so surface of bread is 3 to 4 inches from heat. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and golden brown.
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- In a 5- to 6-quart Dutch oven or pot cook mushrooms in 1 tablespoon oil over medium-high heat until softened. Add onion and an additional 1 tablespoon oil; cook and stir over medium heat until mushrooms and onions are lightly browned. Reduce heat to low. Cook, covered, 10 minutes or until soft and golden, stirring if necessary. Remove from pan.
- Sprinkle beef strips with salt and pepper. Heat remaining 2 tablespoons oil in Dutch oven over medium-high heat. Add beef; cook and stir until browned. Remove beef from pan; set aside. Stir in beef broth, wine (if using), Worcestershire sauce, and freshly ground black pepper. Bring to boiling; add noodles and onion mixture. Cook noodles, uncovered, according to package instructions, return meat to Dutch oven the last 3 minutes of cooking.
- Meanwhile, if desired, preheat broiler. Arrange toasted bread on a baking sheet and sprinkle with cheese. Broil 3 to 4 inches from the heat for 1 minute or until cheese melts and turns light brown. Top each serving with a toasted bread slice.
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- Adjust the heat to medium under the Dutch oven containing the caramelized onions. Pour the wine into the pot to deglaze the pan, stirring and scraping loose the bits stuck to the pan bottom. Cook for 1 or 2 minutes to reduce. Sprinkle the flour over the caramelized onions, stir and cook for 1 minutes so the flour loses it’s starch taste.
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