If you like the traditional recipe, you will savor this beef and onion soup with a cheese toasted bread topping.
Ingredients
2 tablespoons cooking oil
1 ½ pounds beef stew meat cubed
3 tablespoons butter
1 ½ pounds thinly sliced yellow onions approximately 2 large onions
½ teaspoon sugar
½ teaspoon salt
3 cloves garlic minced
1 tablespoons flour
4 cups beef stock
1 cup dry white wine such as Chardonay
2 teaspoons Worcestershire sauce
1 bay leaf
¼ teaspoon fresh ground black pepper
4 slices French baguette toasted
½ pound grated Gruyere cheese or Swiss cheese
Instructions
Heat some cooking oil in a big Dutch oven or saucepan over medium-high heat. As soon as the oil begins to shimmer, add the beef stew meat and brown it thoroughly on all sides.
After the beef is browned, take it out of the pan and place it in a big bowl. Lower the temperature to medium-low. Scrape the bottom of the saucepan with a wooden spoon to release any burned-on, browned bits, and then deglaze the pot with a splash of beef stock. Add the cooked beef to the bowl and pour out any excess liquid.
Toss in some chopped onions, sugar, and salt with the butter in a saucepan. While stirring occasionally, caramelize the onions slowly until they are a rich golden brown. About half an hour. Sauté the minced garlic for two more minutes.
After the flour has been stirred into the onion mixture, allow a minute or two for the raw flour flavor to dissipate before returning the meat and deglazing liquid to the pot.
Wine, Worcestershire sauce, bay leaf, black pepper, and the rest of the beef stock should be added to the saucepan. To make sure the steak is cooked through, cover the saucepan and simmer on medium-low heat for two hours.
Toss shredded cheese and toasted baguette slices on top of the soup in oven-safe bowls. After the cheese has melted, place the bowls under the broiler and serve.