Beefy French Onion Soup

Passos13

1. 1

   Pas 1. Season the beef

   Season the beef with salt and black pepper.

   carn de vedella per guisarpebre negre
2. 2

   Pas 2. Sear the beef

   Heat the vegetable oil in a heavy pot and sear the beef on both sides until nicely browned. Remove and set aside.

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3. 3

   Pas 3. Cook the onions

   In the same pot, add the butter and sliced onions. Cook over very low heat until the onions become deeply caramelized.

   mantegaceba
4. 4

   Pas 4. Season the onions

   Add a little sugar, salt, black pepper and vinegar. Continue cooking slowly until the onions are rich, soft and caramelized.

   sucrepebre negrevinagre
5. 5

   Pas 5. Stir in flour

   1 min

   Stir in the flour and cook for about 1 minute.

   farina de blat
6. 6

   Pas 6. Add wine and stock

   Return the beef to the pot. Pour in the red wine and beef stock. Add the chopped garlic and bay leaf or rosemary.

   Rosemary can be used instead of bay leaf.

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7. 7

   Pas 7. Simmer the soup

   Cover and simmer gently until the beef is extremely tender and practically falls apart.

   carn de vedella per guisar
8. 8

   Pas 8. Brush the baguette

   Mix olive oil with salt, black pepper and oregano, then brush the baguette slices with it.

   oli d'olivapebre negreorenga
9. 9

   Pas 9. Toast the baguette

   Toast in the oven until golden and crispy.

   baguette
10. 10

    Pas 10. Shred the beef

    When the beef is falling apart, shred it slightly and ladle the soup into oven-safe bowls.

    carn de vedella per guisar
11. 11

    Pas 11. Top the bowls

    Top each bowl with the toasted baguette and plenty of grated cheese.

    gruyère
12. 12

    Pas 12. Bake until bubbling

    Bake until the cheese is melted, bubbling and golden brown.

    gruyère
13. 13

    Pas 13. Serve hot

    Serve hot and enjoy.