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Beefy French Onion Soup
Plato principal

Beefy French Onion Soup

2 h 30 minPara 4Nutri-Score C€€
de @alya.cookss37 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • beef chunks (cut into chunks)Carne600 g
  • onions (large, thinly sliced)Frutas y verduras4 piezas
  • vegetable oilDespensa30 ml
  • butterLácteos30 g
  • sugarDespensa4 g
  • saltEspecias5 g
  • black pepper (ground)Especias2 g
  • vinegarDespensa15 ml
  • flourDespensa15 g
  • red wineBebidas150 ml
  • beef stockDespensa800 ml
  • garlic (cloves, finely chopped)Frutas y verduras3 piezas
  • bay leaf (or rosemary)Especias1 pieza
  • baguette (sliced)Panadería1 pieza
  • olive oilDespensa30 ml
  • oregano (dried)Especias3 g
  • Gruyère cheese (grated)Lácteos200 g

por ración

Nutrición

588kcal

Carbohidratos
33 g
Proteínas
41 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Horno
  • Bandeja de horno
  • Pincel de cocina
  • Cucharón
  • Oven-safe bowls ×4

paso a paso

Preparación

  1. Sear the beef

    • Season the beef with salt and black pepper.
    • Heat the vegetable oil in a heavy pot and sear the beef on both sides until nicely browned.
    • Remove the beef and set aside.
    Paso 1

  2. Caramelize the onions

    • In the same pot, add the butter and the sliced onions.
    • Cook over very low heat until the onions become deeply caramelized.
    Paso 2

  3. Season the onions

    • Add the sugar, salt, black pepper and vinegar.
    • Continue cooking slowly until the onions are rich, soft and caramelized.
    Paso 3

  4. Add the flour

    • Stir in the flour and cook, stirring, for about 1 minute.
    Paso 4

  5. Build the soup

    • Return the beef to the pot.
    • Pour in the red wine and beef stock.
    • Add the chopped garlic and the bay leaf.
    Paso 5

  6. Simmer until tender

    • Cover and simmer gently until the beef is extremely tender and practically falls apart.
    Paso 6

  7. Toast the baguette

    • Slice the baguette.
    • Mix the olive oil with salt, black pepper and oregano, then brush the baguette slices with it.
    • Toast in the oven until golden and crispy.
    Paso 7

  8. Shred the beef and fill the bowls

    • When the beef is falling apart, shred it slightly.
    • Ladle the soup into oven-safe bowls.
    Paso 8

  9. Top and bake

    • Top each bowl with the toasted baguette and plenty of grated cheese.
    • Bake until the cheese is melted, bubbling and golden brown.
    Paso 9

  10. Serve

    • Serve hot and enjoy.
    Paso 10
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