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Beefy French Onion Soup
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Beefy French Onion Soup

2 h 30 minServes 4Nutri-Score C€€
from @alya.cookss36 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • beef chunks (cut into chunks)Meat600 g
  • onions (large, thinly sliced)Produce4 pieces
  • vegetable oilPantry30 ml
  • butterDairy30 g
  • sugarPantry4 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • vinegarPantry15 ml
  • flourPantry15 g
  • red wineBeverages150 ml
  • beef stockPantry800 ml
  • garlic (cloves, finely chopped)Produce3 pieces
  • bay leaf (or rosemary)Spices1 piece
  • baguette (sliced)Bakery1 piece
  • olive oilPantry30 ml
  • oregano (dried)Spices3 g
  • Gruyère cheese (grated)Dairy200 g

per serving

Nutrition

588kcal

Carbs
33 g
Proteins
41 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Oven
  • Baking tray
  • Pastry brush
  • Ladle
  • Oven-safe bowls ×4

step by step

Method

  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.
    Step 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.
    Step 2

  3. Season the onions

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

  4. Add the flour

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

  6. Simmer until tender

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

  10. Serve

    • Serve hot and enjoy.
    Step 10
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