I honestly wasn’t sure what my kids would think of this Beefy French Onion Soup… 3 out of the 4 of them don’t like raw onions, but do like cooked onions. I wasn’t sure if they’d enjoy a soup where cooked onions were the main ingredient. Good news! They all gobbled it up! I think the onions disguised by the tender roast beef and gooey cheese did the trick. If you are looking for an amazing soup recipe, sure to warm you up on crisp, fall days, this is a must try!
- 3 sweet onions, peeled and sliced into 1/8 inch slices
- 1 stick butter
- 1 teaspoon black pepper
- 2 tablespoons paprika
- 1 bay leaf
- 64 ounces reduced-sodium beef broth (reserve 1 cup)
- 1/2 cup flour
- 1 teaspoon Kosher salt
- 5 ounces Land O’ Frost Bistro Favorites Roast Beef, chopped
- 1 French bread loaf, sliced into 1/4 inch slices
- 6 ounces Swiss cheese, thinly sliced
- Melt butter in a large stockpot. Add onions and cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
- Pour in broth, reserving 1 cup set aside. Bring to a boil.
- In the meantime, stir 1/2 cup flour into reserved 1 cup of beef broth. Whisk until blended and dissolved. Stir into boiling soup.
- Stir in chopped beef and Kosher salt. Reduce heat and simmer for 30 minutes to one hour.
- When ready to serve, pour into oven safe soup crocks, top with a slice of French loaf and 2 slices of Swiss cheese.
- Heat under the broiler until cheese melts and begins to bubble, about 3 minutes.
- Serve and enjoy!