Name: French onion soup with beef
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 1 serving
Ingredients: 2 1/2 medium yellow onions, thinly sliced; 1 tsp unsalted butter; 4 oz beef top sirloin steak, cut into 1/2-inch cubes; 1 1/4 cups beef broth; 1 tbsp dry white wine; 1 tsp dried thyme; 1 clove garlic, minced; 1 oz sourdough bread, 1/2-inch thick slice; 2 tbsp gruyere cheese, grated; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp water

Instructions

Prep 25 min · Cook 50 min

Melt the butter in a 12-inch skillet over medium-low heat. Add the onions and half the salt. Cook for 35 to 40 minutes, stirring every few minutes at first and more often as they darken, until deep amber and jammy. Add a splash of water whenever the browned bits start to scorch.
While onions cook, pat the beef cubes dry and season with the remaining salt and black pepper. In a small skillet over medium-high heat, sear the beef cubes until browned on all sides, about 4 minutes. Set the beef and any pan juices aside.
Heat the oven to 400°F. Add the minced garlic and thyme to the caramelized onions and cook for 1 minute. Pour in the white wine and scrape up the browned bits until the liquid is nearly evaporated. Stir in the beef broth, seared beef, and pan juices. Bring to a simmer and cook for 10 minutes. Done when beef is tender, 145°F.
Place the sourdough slice on a baking sheet and toast in the oven until lightly browned and crisp, about 3 minutes per side.
Ladle the soup and beef into an oven-safe crock and place on the baking sheet. Top with the toasted sourdough and sprinkle with grated gruyere. Bake for 5 to 8 minutes until the cheese is melted and bubbling at the edges. Done when cheese is bubbly.

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Ingredients

Instructions

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