Beef And Onion Soup Recipe
Equipment
- Large pot or Dutch oven
- Sharp knife
- Wooden spoon
- Cutting board
- Ladle
Ingredients
- 1 lb beef stew meat cut into bite-sized cubes
- 2 large yellow onions thinly sliced
- 2 tbsp olive oil
- 4 cups beef broth preferably low-sodium
- 1 cup red wine optional, but recommended for depth of flavor
- 2 cloves garlic minced
- 1 tsp thyme dried or fresh
- 1 bay leaf
- Salt and pepper to taste
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce optional for added umami
- Fresh parsley for garnish optional
Instructions
Step 1: Caramelize The Onions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and cook them slowly, stirring occasionally, until they turn a deep golden brown (about 25-30 minutes). Be patient; this process brings out the natural sweetness of the onions and adds incredible flavor to the soup.
Step 2: Brown The Beef
- Once the onions are caramelized, push them to one side of the pot. Add the beef stew meat to the pot and brown it on all sides. This step helps to build richness in the broth. Once the beef is browned, stir everything together.
Step 3: Add Garlic And Herbs
- Add the minced garlic, thyme, and bay leaf to the pot. Stir for about 1 minute, letting the garlic become fragrant. This will infuse the oil with aromatic flavors.
Step 4: Deglaze The Pot
- Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. These caramelized bits add extra depth to the soup’s flavor. Let the wine cook down for a few minutes, allowing the alcohol to evaporate.
Step 5: Add The Broth And Simmer
- Pour in the beef broth, Worcestershire sauce, and soy sauce (if using). Stir well and bring the soup to a simmer. Once it reaches a simmer, cover the pot and reduce the heat to low. Let the soup cook for about 1 hour to allow all the flavors to meld together.
Step 6: Final Seasoning
- After the soup has simmered, taste it and adjust the seasoning with salt and pepper. If you prefer a deeper flavor, you can add more Worcestershire sauce or soy sauce at this stage.
Step 7: Serve
- Remove the bay leaf, and ladle the soup into bowls. Garnish with fresh parsley for a pop of color and freshness.
Notes
This soup is a great make-ahead option. In fact, like many soups, it tastes even better the next day once the flavors have had more time to meld together. If you're preparing it ahead of time, simply refrigerate it for up to 3 days and reheat when you're ready to serve.