French Onion Seafood Steak Soup Bowl by Sy
Indulge in a luxurious fusion of flavors with the French Onion Seafood Steak Soup Bowl by Sy—a decadent twist on the classic French onion soup. This recipe combines deeply caramelized onions, a velvety broth made with a blend of beef and seafood stock, and layers of savory richness from perfectly seared sea scallops, shrimp, and tender steak bites. Topped with crusty toasted baguette slices and gooey, golden-browned Gruyere cheese, this oven-broiled masterpiece is both hearty and elegant. Perfect for special occasions or when you’re craving comfort with a gourmet touch, this soup delivers a restaurant-quality dining experience in every bite.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 3 garlic cloves, minced
- 1 cup dry white wine
- 4 cups beef broth
- 2 cups seafood stock
- 1 bay leaf
- 3 fresh thyme sprigs
- 8 large sea scallops
- 12 large shrimp, peeled and deveined
- 1 pound steak, cut into bite-sized pieces
- 1 baguette, sliced
- 2 cups gruyere cheese, shredded
- to taste salt
- to taste black pepper
Instructions
In a large pot over medium heat, melt the butter with the olive oil.
Add the sliced onions and cook, stirring occasionally, for 10 minutes.
Sprinkle the sugar over the onions, reduce heat to medium-low, and continue cooking for 30-35 minutes, stirring frequently, until the onions are deeply caramelized.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Deglaze the pot with white wine, scraping the bottom to release any browned bits. Let simmer for 3-4 minutes until the wine reduces slightly.
Stir in the beef broth, seafood stock, bay leaf, and thyme sprigs. Bring the soup to a gentle simmer and let cook for 20 minutes. Season with salt and pepper to taste.
While the broth simmers, heat a skillet over medium-high heat and sear the scallops for 1-2 minutes per side until golden. Remove and set aside.
In the same skillet, sear the shrimp until pink and opaque, about 2 minutes per side. Remove and set aside.
Add the steak pieces to the skillet and sear for 1-2 minutes until browned on all sides. Remove and set aside.
Preheat your oven broiler. Place the baguette slices on a baking sheet and toast under the broiler for 1-2 minutes until golden.
Ladle the soup into oven-safe bowls. Divide the seared seafood and steak among the bowls.
Top each bowl with a toasted baguette slice and a generous handful of shredded gruyere cheese.
Place the bowls under the broiler for 2-3 minutes, until the cheese is melted and bubbly.
Serve hot and enjoy!
Nutrition Facts
Calories |
981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 25.3 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 3042 mg | 132% | |
| Total Carbohydrate | 25.3 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 8.1 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 682 mg | 52% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1380 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
