Beefy Onion Soup Recipe

This Beefy Onion Soup is made with beef stew meat, onions, beef broth, Worcestershire sauce, garlic, and herbs. This hearty and flavorful beefy onion soup recipe creates a warming dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4-6 people.

Beefy Onion Soup Ingredients

• 1 lb (450g) beef stew meat, cut into small cubes
• 3 large onions, thinly sliced
• 4 cups (1 liter) beef broth
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon flour (optional, for thickening)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• Salt to taste
• French bread or baguette slices (optional, for serving)
• Grated Gruyère or Swiss cheese (optional, for serving)

Beefy Onion Soup Instructions

• Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
• Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set it aside.
• In the same pot, add the butter and remaining olive oil. Lower the heat to medium, then add the sliced onions.
• Cook the onions, stirring occasionally, until they are caramelized and golden brown. This should take about 20-25 minutes.
• Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
• Sprinkle the flour over the onions (if using), and stir to coat the onions evenly.
• Add the browned beef back into the pot, followed by the beef broth, Worcestershire sauce, thyme, and black pepper.
• Stir the soup to combine all the ingredients, then bring the mixture to a boil.
• Once boiling, reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour, or until the beef is tender and the flavors are well combined.
• Taste the soup, adjust seasoning with salt and pepper if necessary.
• (Optional) Toast the French bread slices and top with grated Gruyère or Swiss cheese. Serve alongside or float them on top of the soup.

Recipe Tips

• Caramelize the Onions Slowly: For the best flavor, take your time caramelizing the onions. Cook them over medium heat for 20-25 minutes until they’re deep golden brown. This will bring out their natural sweetness and add richness to the soup.
• Deglaze the Pan: After caramelizing the onions and browning the beef, deglaze the pot with a splash of red wine or balsamic vinegar before adding the broth. This adds extra depth and enhances the savory flavor.
• Use Homemade Beef Broth: If possible, use homemade beef broth for a richer, more flavorful soup. Store-bought broth works, but homemade broth will make the dish taste more robust.

How To Store Beefy Onion Soup

Refrigerate: Cool the Beefy Onion Soup completely. Then, transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.

Freeze: For extended storage, freeze the soup. First, allow it to cool, then transfer it to a freezer-safe container or freezer bags. The soup can be frozen for up to 2 months. When ready to serve, thaw it overnight in the refrigerator before reheating.

How to Reheat Leftover Beefy Onion Soup

On The Stovetop: Pour the leftover Beefy Onion Soup into a pot and heat over medium heat. Stir occasionally and cook for about 10-15 minutes until heated through.

In The Microwave: Transfer a portion of the soup to a microwave-safe bowl. Cover loosely with a microwave-safe lid or plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even reheating.

In The Oven: Preheat the oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover with aluminum foil. Heat for 15-20 minutes, or until thoroughly warmed.

What To Serve Beefy Onion Soup

Beefy Onion Soup Recipe pairs well with crusty French bread, garlic bread, a simple green salad, and roasted vegetables. It also can be served alongside mashed potatoes, buttered noodles, grilled cheese sandwiches, and a side of steamed asparagus for better savoring of the meal.

Frequently Asked Questions

How do I make the soup thicker?

To thicken the soup, you can add 1 tablespoon of flour or cornstarch during the cooking process. Stir it into the caramelized onions before adding the broth to avoid lumps.

Can I make this recipe in advance?

Absolutely! This soup can be made a day ahead, as the flavors often deepen when left to sit. Store it in the refrigerator and reheat when ready to serve.

What type of onions should I use?

Yellow onions are the best choice for this recipe as they caramelize well and add a rich, sweet flavor. You can also use white or red onions for a different taste.

Try more recipes:

• Beefy Cabbage Soup Recipe
• Authentic Hot and Sour Soup Recipe
• Pasta and Campbell Soup Recipe