Whether you’re being hammered with snow, feeling sluggish, under the weather, or just craving something delicious; soup is always the answer. I have had French onion soup many ways but in my opinion, the heartier the better. I add sirloin steak and mushrooms to my recipe but please, feel free not to add them. It’s yummy either way and it’s totally a preference. And for those who think soup is too hard to make on a week night, try it in the crockpot! I have and the longer it cooks, the better!
Hearty French Onion Soup
- 1 Sirloin steak (about 1-1 1/2 lb cut into small cubes)
- 2 medium Vidalia onions (halved and cut into slices; half moon shape)
- 1 pint White mushrooms (sliced)
- 4 thick slices of Italian bread
- 12 slices Provolone cheese (3 per person)
- 2 Garlic cloves (finely diced)
- 2 tbsp Fresh parsley (finely chopped)
- 1 Bay leaf
- 3 tbsp AP flour
- 2 Beef boullion cubes
- 5 cups Water
- 3 tbsp Unsalted butter
- S&P to taste (approx. 1 tsp each)
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 3 tbsp Marsala wine
- 1 tbsp Worcestershire sauce
- 2 tbsp Browning sauce (used for gravy flavoring)
Note: if you don’t want to add the steak and mushrooms, begin browning the onions first and skip the first two steps.
First, heat a deep pot to medium to high heat. Add a tablespoon of butter and the diced steak. Add s & p to season the steak if you desire. Cook the steak for just a couple minutes. When you remove the steak from the pot, it should be about medium rare. Place it in a bowl and set aside.
Next, add another tablespoon of butter and as it melts, scape the bottom of the pot with a spoon to remove the cooked on steak. This is added flavor and only enhance the dish. Lower the heat to medium. Add the sliced mushrooms and cook for about 5-6 minutes or until they start to soften and turn brown. Stir every minute or so. Remove the mushrooms and place in the bowl with the steak bits.
Once the steak and mushrooms have been cooked and are resting, place the final tablespoon of butter in the pan and add all of the onions. Let them cook for about 2 minutes, stirring so they begin to brown. Sprinkle the flour on top along with the garlic powder, onion powder, s & p, and diced garlic. Continue stirring occasionally for about 5 minutes. The onions will brown and start to soften.
At this point, add the water, bouillon, bay leaf, worcestershire sauce, browning sauce, and marsala wine. Lower the heat slightly, stir, and cover. This should cook for about 20-30 minutes or until the onions become slightly translucent and soft. Before you put the soup in a bowl to cook in the oven, sprinkle with a teaspoon of parsley.
After the soup has had time to cook, heat the oven to 400°. Ladle the soup into oven safe soup bowl. Fill 3/4 of the bowl with soup, place 1 piece of cheese onto. Then add 1 thick since of bread and 2 more pieces of cheese to the top of that. Make sure the two pieces are slightly offset from each other. Who doesn’t want more square footage of cheese. Bake for 5 minutes or until cheese is completely melted and about the bubble. Remove from the oven carefully and let cool for 5 minutes before serves. Garnish with parsley and enjoy!
**If you make this recipe in the crockpot, brown the mushrooms and steak the same as instructed and then put all the ingredients in the crockpot to cook. Also, the cheese part has to be done in the oven. Cook in the crockpot for up to 8 hours on low.