“Beefy French Onion Soup”

Feel a chill in the air? If you’re saying yes and need an easy warm-up tonight, make a pot of Beefy French Onion Soup. Based on my recipe for Easy Stove-Top French Onion Soup, Let this easy, hearty soup warm you up and take that chill away.

Inspired by my Easy Stovetop Pot Roast recipe and what to do with the leftovers. I despise throwing away food so I shredded the beef and decided to make soup. What a marvelous idea, indeed.

Beefy French Onion Soup

Should you not have leftover cooked roast beef on hand, cook beef stew meat in beef broth until tender. Use about 1/2-pound of meat and shred after cooking. This can be cooked ahead the day before if needed. Hah, solved that problem? Okay good!

Beefy French Onion Soup

Ready to cook? Start by making sure all your ingredients are prepped before hand. This always make pulling together meals so much easier.

Heat oil in a large pot or Dutch oven and add in your onions with salt and pepper, cooking until caramelized. Stir in butter and garlic, cook until fragrant. I love this smell, don’t you? Pure heaven!

Pour in sherry and deglaze pot. Add in remaining ingredients through sugar. Cover and simmer before adding in shredded beef. Keep soup warm while you toast bread and shred cheese if needed.

Beefy French Onion Soup

Lastly, ladle soup into serving bowls and place toasts and cheese to your liking on top. Place bowls on a sheet pan and place under broiler until cheese is bubbly and browning. Dinner is served.

If you’ve the good fortune of making my other French onion soup recipes then you know they are all so satisfying. This is a hearty, tummy-pleasing shot of warmth with a crunchy, cheesy top. Each bite has a bit of beef tucked under all those onions. I see a pot of Beefy French Onion Soup in your future. Happy Cooking!

Beefy French Onion Soup

3 – 4 T. Olive oil

3 Vidalia sweet onions, peeled and sliced thin root to top (yellow can be used)

1 to 2 t. kosher salt to taste

1 t. freshly ground black pepper to taste

2 T. unsalted butter

2 large garlic cloves, finely minced

1/3 cup dry sherry

6 cups reduced sodium beef broth (add granulated beef bouillon for more beef flavor, if desired)

1 T. Worcestershire sauce

2 fresh or dry bay leaves

1/2 t. dried thyme, crushed

1 t. granulated sugar

1 cup leftover roast beef, shredded

French baguette, cut into 1/2-inch thick slices, toasted

2 cups grated Gruyere cheese, or to taste

In a 6-quart Dutch oven heat oil over medium heat. Add in onions, 1 t. salt, pepper, stirring to coat with oil. Cook for 30 minutes until onions soften and caramelize, stirring occasionally.

Add in butter and garlic, cooking about 1 minute and garlic is fragrant.

Add in sherry to deglaze pan (careful as sherry may bubble up). Scrape up any browned bits from bottom of pan.

Pour in beef broth, Worcestershire sauce, bay leaves, thyme, sugar and bring to simmer, cover and allow soup to cook on low simmer for about 30 minutes. Stir in roast beef and warm through.

While soup simmers, toast bread on both sides under broiler on baking sheet.

After soup has simmered, taste to adjust seasoning, adding in more salt and granulated beef bouillon as needed to taste. Remove from heat and discard bay leaves.

Ladle soup into oven-safe bowls, top with slices of bread and grated Gruyere. Place bowls on a baking pan under broiler for 2 to 3 minutes until cheese is melted and browned as desired.*

Refrigerate any leftovers up to 1 week.

Makes about 6 servings.

*Note: Bake soup in topped with cheese 400 degree oven if your bowls are not broiler safe. Bake until cheese is bubbly and starting to brown.