This delicious beefy French onion soup recipe is easy to throw together with any inexpensive beef you might have found on sale or already have in your freezer. Be sure to thaw frozen beef before beginning the recipe. I prefer to use Vidalia or other sweet onions, but any large, yellow onions will do.
Those who don’t follow alow carb eating plan can add some French bread or croutons prior to sprinkling the cheese at the end, for a more traditional French onion soup.
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In place of the beef broth, I use concentrated beef base mixed with water. You can find concentrated beef base or stock in a jar in the soup section of most grocery stores. I find it easier to keep a small jar of beef base on hand than to regularly buy cans of broth.
- 2-3 lb beef roast or London broil, fat trimmed
- 3 large yellow onions, sliced
- 1/4 cup red wine
- 6 cups beef broth or stock
- 1 tsp dried thyme
- Salt and pepper
- Shredded mozzarella cheese
- Season the meat with salt and pepper.
- Spray a dutch oven with cooking oil and brown all sides of the roast over medium heat.
- After the meat finishes browning, add the onions and cook until they’re soft, about 5 minutes.
- Add the wine and cook for another 5 minutes.
- Add the broth and thyme and bring to a boil.
- Turn down the heat to low and simmer for 2 hours.
- Halfway through the cooking time, cut the meat into four pieces and season with a bit more salt and pepper.
- To serve, chop the meat into small pieces and spoon meat, onions and broth into bowls, then sprinkle with cheese.
- Optional: Pour soup into oven-safe bowls and broil until cheese is browned.
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