Best 3 Beef And Onion Soup Recipes

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Indulge in the hearty and flavorful world of beef and onion soup, a culinary delight that has satisfied taste buds for centuries. This classic dish combines tender beef, caramelized onions, and a rich, savory broth, offering a symphony of flavors in every spoonful. In this comprehensive guide, we'll take you on a journey through the world of beef and onion soup, exploring its origins, variations, and the secrets to creating the perfect bowl. We'll provide you with a collection of mouthwatering recipes, from traditional French onion soup to creative twists like beer-braised beef and onion soup and even a vegan version for those seeking plant-based comfort food. So, grab your apron, fire up the stove, and let's embark on a culinary adventure that will warm your soul and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF AND ONION SOUP



Beef and Onion Soup image

Make and share this Beef and Onion Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Steak

Time 1h22m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 lb round steak, cut into 1 inch cubes
1 tablespoon butter or 1 tablespoon margarine
3 medium yellow onions, sliced into rings
6 cups beef stock or 6 cups beef broth
1 tablespoon Dijon mustard
1/4 cup dry red wine
1 teaspoon salt, to taste
fresh ground pepper
6 ounces mushrooms, sliced
1/4 cup chopped parsley
1 cup grated swiss cheese

Steps:

  • In a big soup pot over medium-high heat, let the oil get warm.
  • Add in beef cubes; stir/sauté for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate.
  • Reduce heat to medium-low; add in butter and onions; sauté/toss for about 6-7 minutes or until onions are slightly limp.
  • Add in beef stock, mustard, wine, salt, and pepper; stir to combine.
  • Return beef cubes to pot.
  • Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes.
  • Add in parsley; stir to combine; adjust seasoning to taste.
  • Ladle soup into individual bowls; sprinkle cheese over the top.

BEEF AND BALSAMIC ROASTED ONION SOUP



Beef and Balsamic Roasted Onion Soup image

Make and share this Beef and Balsamic Roasted Onion Soup recipe from Food.com.

Provided by dicentra

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb beef stew meat, cut in 2 inch chunks
3 tablespoons olive oil
1 1/2 cups dry red wine
6 cups beef stock
1/2 teaspoon thyme
6 onions, cut in 1/4 inch slices
1/4 cup balsamic vinegar
3/4 cup whipping cream

Steps:

  • Season beef with salt and pepper to taste. Sauté in 1 tablespoon of olive oil until browned on all sides. Remove to a plate.
  • Add wine to the pot and scrape up any browned bits in the bottom. Return beef and any juices to the pan. Add stock and thyme; bring to a boil. Reduce heat and summer 1 ½ to 2 hours, until beef is tender.
  • Meanwhile, preheat oven to 400. On baking sheet, combine onions, oil and salt and pepper to taste; toss to coat and spread in a single layer. Roast 45-50 minutes.
  • Drizzle with 3 tablespoons vinegar and roast, stirring occasionally, until onions are dark brown and glazed, 10-15 minutes.
  • Remove beef from pot and tear into shreds with two forks. Discard any fat or gristle. Return to pot and add roasted onions, cream and remaining vinegar.
  • Simmer 5 minutes. Do not boil. Season to taste with salt and pepper.

PAM'S BEEF, ONION AND BARLEY SOUP



Pam's Beef, Onion and Barley Soup image

Made this for my Hubby who loves Barley. I don't cook it often, and thought he might like a nice hot soup this cold, blustery day.

Provided by Pam Ellingson

Categories     Other Appetizers

Time 1h30m

Number Of Ingredients 13

1 12 to 16 oz ribeye steak (mine was bone-in)
1 lg onion, sliced thinly from pole to pole
2 small carrots, peeled and thinly sliced in rounds
1/2 tsp crushed celery seed
1/4 c. dry sherry
48 oz water
1 1/2 to 2 tbsp better than bouillion beef base
1 small garlic clove
1 10 oz can beef consomme
1/2 cup pearl barley (not quick cooking)
2 tsp maggi seasoning or all purpose seasoning like kitchen bouquet
2 tsp worcestershire sauce
salt and pepper to taste

Steps:

  • 1. Prepare steak by partially freezing to make cutting easier. With a sharp knife, trim away the bone (If not boneless) and as much fat as possible, put aside any fat, bone or gristle. Slice steak into 1/2 inch thick strips, then cut the strips into about 1/2 inch dice. In a large saucepan (3 or more Qt) render the fat and bone and gristle at medium. (I got about 1 Tbsp. of fat. And it took about 10 to 15 minutes. You do not want the bits to burn or it will ruin your oil.) Remove solid bits and discard. If you do not have at least a Tbsp. of fat, add or substitute vegetable oil.
  • 2. Prepare onion, carrot, and crush the celery seed (I use a mortar and pestle). Crush the garlic clove lightly with the side of your knife and remove paper peeling. Stick a wooden toothpick through the garlic, both to hold it together and to make it easier to find and remove.
  • 3. Heat oil and fry the diced meat in small batches on medium high to high just until brown, stirring and adjusting heat to keep from burning. (Does not have to be completely cooked) Season with a pinch or two of salt and pepper. Remove browned meat with slotted spoon and set aside in a medium bowl. Leave oil in saucepan.
  • 4. Add onion, carrot and celery seed to hot oil. Cook over medium to medium low heat, stirring occasionally until onions are very soft and light to medium brown. This took me 30 minutes or more.
  • 5. Deglaze the pot with the sherry (or substitute with beef broth with a tsp. of lemon juice or vinegar added) and scrape any brown bits off the bottom to help flavor. Simmer uncovered until sherry or broth is almost gone. Toss in the toothpick with garlic clove and add water and bouillon base. Continue simmering on low, covered, for 30 minutes, stirring every 10 minutes or so. (You may substitute a 48 oz. carton of low sodium beef broth or use your own homemade beef broth.) Remove the garlic and discard after 30 min.
  • 6. Add the consommé and barley, Maggi and Worcestershire, stir well, cover and simmer 25 to 35 minutes until barley is tender. Stir about every 5 to 10 minutes so barley will not clump. When barley is tender, add the browned beef and simmer 5 more minutes. Taste and adjust seasonings.
  • 7. If you wish, defat the soup by chilling and any fat will set on top of the liquid. Simply lift off or use a spoon to remove. Reheat to serve. Suggestion for serving: Serve with Toasted Wheat or Rye bread or rolls topped with Shredded Gruyere Cheese and broiled until cheese melts and /or browns slightly.

Tips

  • To make the soup even more flavorful, use a combination of different types of onions, such as yellow, white, and red.
  • Be sure to caramelize the onions slowly and patiently. This will bring out their natural sweetness and complexity of flavor.
  • Use a good quality beef broth for the soup base. This will make a big difference in the overall flavor of the soup.
  • If you don't have time to make your own beef broth, you can use a store-bought broth. Just be sure to choose a broth that is low in sodium.
  • Add a variety of vegetables to the soup, such as carrots, celery, and potatoes. This will add flavor and nutrition to the soup.
  • Season the soup to taste with salt and pepper. You can also add other spices, such as thyme, rosemary, or bay leaves.
  • Serve the soup hot with a side of crusty bread or crackers.

Conclusion

Beef and onion soup is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a satisfying and delicious meal, give this beef and onion soup recipe a try. You won't be disappointed!

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