Heat olive oil in a 4-quart Dutch oven over medium-high heat.
Recipe
Soup, Chili & Stew
French Onion Beef Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Description
This delicious, rich soup is topped with lightly-toasted baguette slices and covered in melted Swiss cheese.
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee Select olive oil | ||
| 1 lbs. beef stew meat, cut into 1-inch cubes | ||
| 2 tbsp. Hy-Vee unsalted butter | ||
| 2 large yellow onions, thinly sliced | ||
| 1 (32 oz) container Hy-Vee beef stock | ||
| ½ c. dry red wine | ||
| 1 ½ tsp. Hy-Vee Worcestershire sauce | ||
| 1 Hy-Vee bay leaf | ||
| 5 (3/4-inch-thick) slices French baguette, toasted | ||
| ½ c. shredded Swiss cheese |
Things To Grab
- 4-quart Dutch oven
- Spoon
- Baking sheet
- Ladle
- 5 soup bowls
Directions
Brown beef. Remove beef from Dutch oven and set aside. Reserve drippings.
Add butter to reserved drippings and heat over medium-low. Add onions and cook, covered, until onions are golden, stirring occasionally, about 10 minutes.
Stir in beef, stock, wine, Worcestershire sauce and bay leaf. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Discard bay leaf.
Meanwhile, place toasted baguette slices on baking sheet and sprinkle with cheese. Broil 3 to 4 minutes or until cheese is bubbly.
Ladle soup into bowls and top with a bread slice.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 80mg
- Sodium: 760mg
- Total Carbohydrates: 36g
- Protein: 25g
Daily Values
0%
Iron 20%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 6%
Recipe Source:
Hy-Vee Beef Stock container.