Name: French onion soup with beef
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, cut into 1/2-inch cubes; 1 1/2 medium yellow onions, thinly sliced; 1 tsp unsalted butter; 1 tsp extra virgin olive oil; 1 1/3 cups beef broth; 1/2 tsp dried thyme; 1 tbsp red wine vinegar; 3/4 tsp Worcestershire sauce; 2 tbsp shredded swiss cheese; 1 slice baguette, toasted; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Instructions

Prep 25 min · Cook 30 min

Heat half the oil in a 12-inch skillet over medium-high heat. Season the beef cubes with a pinch of the salt and pepper. Add the beef to the hot pan in a single layer and sear until browned on the outside but still pink inside, about 2 minutes. Transfer the beef to a plate. Done when browned outside but pink inside.
Reduce heat to medium. Add the butter and remaining oil to the same skillet, then the onions and a pinch of salt. Cover the pan for the minutes until onions release liquid. Uncover and cook, stirring every minute or two, until deep golden brown. Add water as needed to scrape up any dark spots.
Add the vinegar and Worcestershire sauce to the onions, scraping the bottom of the pan for 30 seconds. Stir in the beef broth, thyme, and the seared beef. Bring to a boil, then reduce heat and simmer for 10 minutes. Done when beef reaches 145°F.
Preheat the broiler to high. Ladle the soup into an oven-safe bowl. Place the toasted baguette on top and sprinkle with the swiss cheese. Place the bowl 6 inches from the broiler and cook until the cheese is bubbly and spotted brown. Done when cheese is bubbly and browned.

Nutrition

Ingredients

Instructions

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