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Beefy French Onion Soup
Hoofdgerecht

Beefy French Onion Soup

2 u 30 minVoor 4Nutri-Score C€€
van @alya.cookss37 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • beef chunks (cut into chunks)Vlees600 g
  • onions (large, thinly sliced)Groente en fruit4 stukken
  • vegetable oilVoorraadkast30 ml
  • butterZuivel30 g
  • sugarVoorraadkast4 g
  • saltKruiden en specerijen5 g
  • black pepper (ground)Kruiden en specerijen2 g
  • vinegarVoorraadkast15 ml
  • flourVoorraadkast15 g
  • red wineDranken150 ml
  • beef stockVoorraadkast800 ml
  • garlic (cloves, finely chopped)Groente en fruit3 stukken
  • bay leaf (or rosemary)Kruiden en specerijen1 stuk
  • baguette (sliced)Bakkerij1 stuk
  • olive oilVoorraadkast30 ml
  • oregano (dried)Kruiden en specerijen3 g
  • Gruyère cheese (grated)Zuivel200 g

per portie

Voedingswaarden

588kcal

Koolhydraten
33 g
Eiwitten
41 g
Vetten
33 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Braadpan
  • Oven
  • Bakplaat
  • Bakkwast
  • Soeplepel
  • Oven-safe bowls ×4

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Season the onions

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

  4. Add the flour

    • Stir in the flour and cook, stirring, for about 1 minute.
    Stap 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.
    Stap 5

  6. Simmer until tender

    • Cover and simmer gently until the beef is extremely tender and practically falls apart.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 9

  10. Serve

    • Serve hot and enjoy.
    Stap 10
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