Rich Onion Beef Soup
Warm your soul with this rich and hearty Onion Beef Soup, a comforting classic that combines deeply caramelized onions, tender chunks of beef, and a flavorful red wine and beef broth base. This recipe’s slow-cooked magic comes from gently simmering the ingredients to create layers of savory goodness, enhanced by fragrant thyme and a touch of garlic. The soup is served with golden, Gruyère-topped baguette slices, offering a melty, cheesy crunch that elevates every bite. Perfect for cozy dinners or entertaining guests, this indulgent soup is both satisfying and elegant—ready to impress in just over an hour. Keywords: onion beef soup, caramelized onions, hearty soup recipes, Gruyère cheese, comfort food.
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Recipe Information
Ingredients
- 500 grams Beef chuck or stewing beef
- 4 large Yellow onions
- 3 cloves Garlic
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 tablespoons All-purpose flour
- 6 cups Beef broth
- 1 cup Red wine
- 1 piece Bay leaf
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 pieces Baguette slices
- 1.5 cups Gruyère cheese
Instructions
Cut the beef into bite-sized cubes and set aside.
Peel the onions and slice them thinly. Mince the garlic.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
Add the beef and sear until browned on all sides. Remove the beef from the pot and set it aside.
In the same pot, lower the heat to medium-low and add the remaining 2 tablespoons of butter.
Add the sliced onions and cook, stirring frequently, for about 25-30 minutes until deeply caramelized.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Sprinkle the flour over the onions and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Deglaze the pot by adding the red wine, scraping up any browned bits from the bottom.
Return the seared beef to the pot, then pour in the beef broth.
Add the bay leaf, thyme, salt, and black pepper. Bring the soup to a simmer.
Cover the pot partially and let the soup simmer gently for 1 hour, stirring occasionally. Adjust seasoning if needed.
While the soup is simmering, preheat the oven to 375°F (190°C). Toast the baguette slices on a baking sheet until crispy.
Top each baguette slice with grated Gruyère cheese and return to the oven until the cheese is melted and bubbly, about 5 minutes.
Serve the soup hot, ladled into bowls, and topped with the cheesy baguette slices.
Nutrition Facts
Calories |
3589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.8 g | 282% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 711 mg | 237% | |
| Sodium | 10611 mg | 461% | |
| Total Carbohydrate | 173.4 g | 63% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 28.2 g | ||
| Protein | 190.4 g | 381% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2395 mg | 184% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3745 mg | 80% | |
*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.
