French Onion Soup
Growing up, my mom always made French onion soup and shrimp cocktail for New Year's Eve. When my brother and I started our families, my mom began to make this favorite menu pairing for our family Christmas meal. Yes, it's that special!
Savory beef broth, crusty sliced bead that melts into your bowl, and tons of gooey cheese - that's my kind of comfort food!
One year, my mom had leftover roast beef and decided to shred it and add it to her soup. Our lives were changed forever! LOL! Adding seasoned, slow roasted beef adds extra depth and it's a great way to use up leftovers! When my grocery store runs a sale on beef roasts, I make sure to buy a large piece so I can make 2 different meals out of one roast. If you want to make this soup, (and trust me, you NEED to make this soup) but don't have leftover beef, you can easily add about of pound of beef stew cubes to your crockpot or oven and let them cook low and slow all day for that melt in your mouth texture.
Download the recipe at the bottom of the page!
French Onion Soup
Prep Time – 15 minutes Cook Time – 2 hours
*note* – This makes a large pot of soup. If desired, you can freeze half of the soup or simply cut the recipe in half.
· 2 T olive oil
· 4 T butter
· 6 cloves garlic, minced
· 6 lbs yellow onions
· Fresh sprig of rosemary
· 1 T salt
· 1 tsp pepper
· ½ C red wine
· 2 – 32oz cartons of good quality beef stock
· ¼ C Worcestershire sauce
· 2 T soy sauce
· 1 T balsamic vinegar
· leftover pot roast or roast beef – OR – 1 lb cubed steak cooked until tender (let it simmer in the crock pot all day on low if you can!) shred or finely chop your beef
· Gruyere or Swiss cheese, shredded
· sliced bread – our favorites are sourdough and roasted garlic bread
1. In a large pot, melt butter and olive oil over medium-low heat.
2. Add in the minced garlic, and let it cook until it becomes fragrant.
3. Add in the onions, rosemary, salt and pepper and stir. Cover and let the onions caramelize, stirring occasionally to ensure all the onions get some time on the bottom of the pot.
4. When the onions have softened (about 20 minutes) uncover and add the wine. Let it simmer for 1 minute while stirring and scraping up any bits that may have stuck to the bottom of the pot.
5. Add in the beef stock, Worcestershire, soy, and balsamic vinegar. Bring to a boil and then reduce the heat to let the soup simmer, uncovered. Let it simmer at least 30 minutes, but the longer it simmers, the more the flavors will develop.
6. Remove the rosemary sprig. Add in the beef. Make sure you taste test at this point to see if you need to add any more salt or seasoning. Ladle into oven safe bowls or crocks.
7. Set your oven to broil and adjust the oven rack to the second highest setting. Place your bowls of soup on a baking sheet. Lay sliced bread on top of the soup and cover with a pile of shredded cheese. (as much or as little as you want!)
8. Broil until the cheese melts and turns golden brown. *DO NOT WALK AWAY DURING THIS STEP!* Keep an eye on your soup so that the cheese does not burn.
9. Remove from the oven and set bowls onto plates to serve. Remember, the bowls will be very hot! I have mindlessly attempted to transfer a bowl onto a plate with bare hands one too many times!
What are some of your favorite comfort foods? Does your family have a special and unusual meal that you share together for the holidays? Let me know in the comments! I hope you found some inspiration here! And let me know if you try this recipe or have any questions!
Looking for more comfort food recipes? Try these!