French Onion Soup With Beef

Imagine the rich aroma of onions caramelizing, filling your kitchen with warmth and comfort.

French Onion Soup with Beef is a cozy classic that’s surprisingly easy to prepare, offering indulgent, savory satisfaction with each spoonful.

As the onions slowly turn golden and the beef becomes tender, simple ingredients transform into a luxurious, heartwarming dish.

Let’s bring this comforting bowl of goodness to life and elevate your mealtime experience.

Kitchen Tools Required

• 1 large pot or Dutch oven
• 1 wooden spoon
• 1 ladle
• 1 grater
• 1 knife
• 1 cutting board
• 6 oven-safe soup bowls
• 1 baking sheet

Ingredients

• 4 tablespoons unsalted butter
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 1 pound beef chuck, cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 4 cups beef broth
• 1 cup dry white wine
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 6 slices French baguette
• 2 cups Gruyère cheese, grated

Cook & Prep Time

To efficiently manage your time while preparing and cooking French Onion Soup with Beef, follow this timeline:

1. Preparation Time (15 minutes):
   • 0:00-0:05: Gather and measure all ingredients.
   • 0:05-0:10: Slice the onions and mince the garlic.
   • 0:10-0:15: Cut the beef chuck into bite-sized pieces.
2. Cooking Time (1 hour 30 minutes):
   • 0:15-0:40: Melt the butter in a large pot over medium heat. Add the onions and garlic, and cook until the onions are caramelized (approximately 25 minutes).
   • 0:40-0:50: Add the beef chuck, salt, and pepper. Cook until the beef is browned on all sides.
   • 0:50-0:52: Stir in the flour and cook for 2 minutes to remove the raw taste.
   • 0:52-0:55: Gradually add the beef broth and white wine, stirring constantly.
   • 0:55-1:00: Add Worcestershire sauce, bay leaf, and thyme. Bring the mixture to a simmer.
   • 1:00-2:00: Reduce the heat to low, cover the pot, and allow it to simmer for 1 hour.
3. Additional Tasks:
   • 1:50: Preheat the oven to 400°F (200°C).
   • 1:55-2:00: Place the baguette slices on a baking sheet and toast them in the oven until golden.
4. Final Steps:
   • 2:00-2:05: Remove the bay leaf from the soup.
   • 2:05-2:10: Ladle the soup into oven-safe bowls and place them on the baking sheet. Top each bowl with a toasted baguette slice and a generous amount of Gruyère cheese.
   • 2:10-2:15: Broil the bowls in the oven until the cheese is bubbly and golden brown.
   • 2:15-2:25: Allow the soup to rest for 10 minutes before serving.

Recipe Instructions

Melt the butter in a large pot over medium heat.

Add the onions and garlic, and cook until the onions are caramelized, about 25 minutes.

Add the beef chuck, salt, and pepper, cooking until the beef is browned on all sides.

Stir in the flour and cook for 2 minutes to remove the raw taste.

Gradually add the beef broth and white wine, stirring constantly.

Add Worcestershire sauce, bay leaf, and thyme, then bring the mixture to a simmer.

Reduce the heat to low and cover the pot, allowing it to simmer for 1 hour.

Preheat the oven to 400°F (200°C).

Place the baguette slices on a baking sheet and toast them in the oven until golden.

Remove the bay leaf from the soup.

Ladle the soup into oven-safe bowls and place them on the baking sheet.

Top each bowl with a toasted baguette slice and a generous amount of Gruyère cheese.

Place the baking sheet in the oven and broil until the cheese is bubbly and golden brown.

Allow the soup to rest for 10 minutes before serving.

Serving Tips

• Crusty Baguette Slices: Serve extra slices of toasted baguette on the side for dipping into the rich soup.
• Simple Green Salad: A fresh salad with a light vinaigrette complements the hearty flavors of the soup.
• Roasted Vegetables: A side of roasted carrots or asparagus adds a nice contrast in texture and enhances the meal’s nutritional value.
• Red Wine: Pair with a glass of red wine to enhance the robust flavors of the beef and onions.
• Fruit Tart: Finish the meal with a light and fruity dessert to balance the savory soup.

Storage

To store French Onion Soup with Beef, refrigerate in an airtight container for up to 3 days.

Reheat gently on the stove, adding a splash of broth if needed to adjust consistency.

Freezing

To freeze French Onion Soup with Beef, allow it to cool completely.

Then, store it in airtight containers.

Exclude bread and cheese; add them fresh when reheating.

Consume within three months.

Reheating

To reheat French Onion Soup with Beef, warm it gently on the stove over low heat.

Stir occasionally.

Alternatively, use the oven, covered, at 325°F.

Heat until warmed through.

Final Thoughts

French Onion Soup with Beef is a classic French dish that combines the rich flavors of caramelized onions, beef, and Gruyère cheese.

The key to a great French onion soup lies in the slow caramelization of the onions, which brings out their natural sweetness and depth of flavor.

With the addition of tender beef chuck and a touch of white wine, this soup becomes a hearty and satisfying appetizer.

Serve it hot with a slice of toasted baguette and enjoy the blend of savory broth and melted cheese.

Keep a close eye while broiling to guarantee the cheese achieves a perfect golden brown.

This comforting and flavorful soup is perfect for a cozy meal on a chilly day.

Frequently Asked Questions

Can I Use a Different Type of Cheese Instead of Gruyère?

Yes, you can substitute Gruyère with Swiss, Emmental, or Comté cheese. Make sure the cheese melts well and provides a similar nutty flavor. Adjust thickness by adding an extra tablespoon of flour if necessary for consistency.

What Can I Substitute for Dry White Wine in the Recipe?

You can substitute 1 cup of dry white wine with 3/4 cup chicken broth mixed with 1/4 cup white wine vinegar. This maintains acidity and depth. Adjust the salt, keeping in mind that broth can be saltier.

How Can I Make the Soup Vegetarian-Friendly?

Substitute vegetable broth for beef broth and omit beef chuck. Use 2 tablespoons olive oil instead of butter. Replace Worcestershire sauce with 1 tablespoon soy sauce. Add 1 cup of sliced mushrooms for umami depth.

Are There Any Gluten-Free Alternatives to the Flour?

You can substitute the all-purpose flour with 2 tablespoons of cornstarch or rice flour. Make certain you evenly whisk it with a small amount of cold broth before incorporation to achieve a smooth, thickened consistency.

Can I Prepare the Soup in Advance and Reheat It Later?

You can prepare the soup in advance by completing steps 1-10. Refrigerate it in an airtight container for up to 3 days. Reheat gently on the stovetop, then proceed with steps 11-14 for final preparation.

French Onion Soup with Beef

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Appetizer

Cuisine French

Servings 6 servings

Equipment

• 1 large pot or Dutch oven
• 1 Wooden spoon
• 1 Ladle
• 1 Grater
• 1 Knife
• 1 Cutting board
• 6 oven-safe soup bowls
• 1 Baking sheet

Ingredients

  

1x2x3x

• 4 tablespoons unsalted butter
• 2 large onions thinly sliced
• 2 cloves garlic minced
• 1 pound beef chuck cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 4 cups beef broth
• 1 cup dry white wine
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 6 slices French baguette
• 2 cups Gruyère cheese grated

Instructions

 

• Melt the butter in a large pot over medium heat.
• Add the onions and garlic, and cook until the onions are caramelized, about 25 minutes.
• Add the beef chuck, salt, and pepper, cooking until the beef is browned on all sides.
• Stir in the flour and cook for 2 minutes to remove the raw taste.
• Gradually add the beef broth and white wine, stirring constantly.
• Add Worcestershire sauce, bay leaf, and thyme, then bring the mixture to a simmer.
• Reduce the heat to low and cover the pot, allowing it to simmer for 1 hour.
• Preheat the oven to 400°F (200°C).
• Place the baguette slices on a baking sheet and toast them in the oven until golden.
• Remove the bay leaf from the soup.
• Ladle the soup into oven-safe bowls and place them on the baking sheet.
• Top each bowl with a toasted baguette slice and a generous amount of Gruyère cheese.
• Place the baking sheet in the oven and broil until the cheese is bubbly and golden brown.
• Allow the soup to rest for 10 minutes before serving.

Notes

Ensure the onions are deeply caramelized for the best flavor, as this forms the base of the soup. If you prefer a thicker consistency, you can add an additional tablespoon of flour. When broiling, keep a close eye to prevent the cheese from burning, and serve the soup hot for the best taste experience.

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Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.