1/2 loaf crusty bread torn into bite size pieces and toasted
1 pound deli style roast beef shredded
Grated parmasan cheese, optional
Instructions
Heat a deep pot over medium to medium-high heat. Add olive oil about one turn in the pan and butter to the pot. Add the onions to the pot as you slice them and the chopped garlic.
Season with salt, pepper, thyme and bay leaf. Cook the onions for 20-25 minutes stirring frequently until tender sweet and deep caramel-color. If the ions are burning in spots fore browning all over, add a splash of water and stir every now and then, scraping the bottom of the pan.
Once the onions are tender and brown, add the white wine and scrape all the brown bits from the bottom of the pot. Add the beef stock and over the pot to bring the soup up to a quick boil.
Place a few chucks of toasted bread into deep soup bowls or crocks and top the toast with handful of shredded roast beef. Once the soup reaches a boil, remove the bay leaf and thyme sprigs, ladle into bowls to cover the roast beef. Top with grated parmesan cheese and enjoy!
Serving
Suggestions
This is just amazing. I like to use a seasoned garlic bread.
Originally Submitted
12/25/2013
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