Best 3 Baked French Onion And Steak Soup Recipes

THE ULTIMATE RIBEYE FRENCH ONION SOUP

Steps:

• Sprinkle steak with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Heat butter and oil in a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add steak; sear for 2 to 3 minutes per side. Remove steak; drain all but 1 tablespoon drippings. Stir in onions and thyme; cook, stirring occasionally, until onions are tender, about 15 minutes. Add wine and bring to a boil, stirring with a wooden spoon to scrape up any browned bits. Boil until wine is reduced by half, about 15 minutes.
• Cut steak from the bones and chop into 1-inch pieces; transfer to the pot. Add broth and bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until beef is very tender, about 3 hours. Add water as needed to keep onions and beef covered.
• Preheat the oven to 425 degrees F (220 degrees C). Arrange bread on a small baking sheet.
• Bake bread in the preheated oven until toasted, about 6 minutes.
• Stir mozzarella cheese and Parmesan cheese together in a small bowl.
• Remove and discard bones and thyme sprigs from the pot. Skim off any excess fat. Stir in remaining salt and pepper.
• Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Divide soup among 4 oven-proof bowls or mugs; arrange on a large foil-lined baking sheet. Top each bowl with toast and cheeses.
• Broil soups until cheese is browned and bubbly, 1 to 2 minutes. Watch closely to prevent burning.

BAKED FRENCH ONION AND STEAK SOUP

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Use 2 teaspoons olive oil to coat the bottom of a stainless steel oven-safe frying pan.
• Lightly salt and pepper the steak on both sides; place in skillet with the oil.
• Pour Worcestershire sauce over steak and add 1/2 cup water into bottom of pan.
• Place the pan in oven and bake for 30 minutes.
• Remove the pan from oven.
• Transfer steak to cutting board.
• Reduce oven heat to 250 degrees Fahrenheit.
• Remove the fat and bone from the meat.
• Return fat and bone to pan with the drippings still in it.
• Add 4 cups water.
• Heat to boiling and scrape any bits from bottom of the pan.
• Boil for about 15 minutes.
• In another stockpot melt 3 tablespoons butter and 1 tablespoon olive oil. add onions.
• Reduce heat to medium-low and cook slowly, stirring often, for 15 minutes or until onions are translucent.
• Chop the cooled steak in small pieces and add to onion.
• Sprinkle flour over the meat and onions and mix through.
• Strain the liquid in the pan into the onions in the stock pot.
• Add remaining water; add the beef base.
• Cover and reduce heat to medium low; simmer for 15 minutes.
• CROUTONS: Melt the butter with the garlic clove in a small saucepan and cook on low 5 minutes.
• Brush both sides of French bread slices.
• Place in 250 degree Fahrenheit oven for 15 minutes.
• Turn over and cook another 15 minutes.
• Remove and let cool slightly.
• Cut each into 6 pieces.
• Place 4 or 5 croutons in soup crocks; ladle soup over.
• Top with a slice of provolone cheese and a generous sprinkle of parmesan cheese.
• Place under broiler until cheese is melted and starts to brown.

STEAKS WITH FRENCH ONION SAUCE

Steps:

• Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium-high heat, brown steaks in 1 teaspoon butter on both sides. Remove and keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Add consomme and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Return steaks to the pan. Cover and cook for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with toasted French bread.