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Recipe: Beefy French Onion Soup

February 04, 2018


Celebrate Super Bowl Sunday & National Homemade Soup Day with a recipe from the employee handbook!


4 large Vidalia onions, thinly sliced
4 tbsp. butter, melted
2 tsp. sugar
2 tbsp. olive oil
3/4 lb. beef stew meat, cut into 1/2” cubes
1/4 c. dry sherry or red wine
4 c. beef broth
1 tsp. salt
2 tsp. worcestershire sauce
1/2 tsp. dried thyme
1 bay leaf
2 c. 8oz. gruyere cheese


In a slow cooker, toss the onions with butter and sugar. Cook covered on high abouy 90 minutes until the edges begin to brown. In a large skillet over medium/high heat, warm the oil until simmering about 1 minutes. Add the beef and brown, stirring occasionally about 5-7 minutes. Transfer the beef to the slow cooker. Add the sherry/wine to the skillet and scrape the browned bits. Add the pan juices to the slow cooker along with the broth, worcestershire sauce, salt thyme, bay leaf and pepper to taste. Simmer, covered for about 2 1/2 hours on high or 7 hours on low. Uncover and simmer 1 hour more, until thick. Remove the bay leaf. When ready to serve, turn on the broiler. Ladle the soup into flameproof bowls and divide the cheese over the tops. Place the bowls on a baking sheet and broil until the cheese is melting and bubbling, about 3 minutes.
Serve hot.






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