Categories: Beef, Main Dish, Rachael Ray, Soup
Ingredients
- 1 tablespoon extra virgin olive oil (EVOO)
- 2 tablespoons unsalted butter
- 5 large onions, thinly sliced
- 4 garlic cloves, finely chopped
- salt & freshly ground black pepper
- 3 sprigs fresh thyme
- 1 fresh bay leaves or 1 dried bay leaf
- 1/2 cup white wine
- 6 cups beef stock
- 1/2 loaf crusty bread, torn into bite-size pieces and toasted
- 1 lb deli-style roast beef, shredded
- parmesan cheese (optional) or swiss cheese (optional) or gruyere cheese, grated (optional)
Directions
-
Heat a deep pot over medium to medium-high heat.
-
Add EVOO, about one turn of the pan, and butter to the pot.
-
Add the onions to the pot as you slice them and the chopped garlic.
-
Season with salt and pepper.
-
Add thyme sprigs and a bay leaf.
-
Cook the onions for 20-25 minutes, stirring frequently, until tender, sweet and deep caramel-colored.
-
If the onions are burning in spots before browning all over, add a splash of water and stir every now and then, scraping the bottom of the pot.
-
Once the onions are tender and brown, add the white wine and scrape up all the brown bits from the bottom of the pot.
-
Add the beef stock and cover the pot to bring the soup up to a quick boil.
-
Place a few chunks of the toasted bread into each of four deep soup bowls or crocks and top the toast with a handful of the shredded roast beef.
-
Once the soup reaches a boil, remove the bay leaf and thyme sprigs and ladle into bowls to cover the roast beef.
-
If you like, top it off with a handful of cheese and enjoy!