French Onion Beef Soup
This French Onion Beef Soup is a rich, savory twist on classic French onion soup, made heartier with tender chunks of slow-simmered beef and deeply caramelized onions.
Ingredients
- 2 pounds stew beef, cubed
- 6 yellow onions, thinly sliced
- 2 red onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 teaspoon dried rosemary
- 1 teaspoon celery salt
- 1 teaspoon dried thyme
- ½ teaspoon pepper
- 8 cups beef broth
- ½ cup apple juice
- 1 tablespoon apple cider vinegar
- 1 cup swiss cheese, shredded
Instructions
- Heat a large, heavy-bottomed pot over high heat and add a drizzle of olive oil. Working in batches, sear the stew beef until browned on all sides. Transfer the beef to a plate and set aside. Reduce the heat to medium.
- Add the remaining olive oil and butter to the same pot. Add all the sliced onions and cook for 20–30 minutes, stirring frequently, until deeply golden and caramelized.
- Return the seared beef to the pot with the onions. Sprinkle in the rosemary, celery salt, thyme, and pepper, stirring to coat the meat and onions evenly. Cook for 1–2 minutes to bloom the spices.
- Pour in the apple juice and apple cider vinegar, scraping up any browned bits from the bottom of the pot. Let it simmer for 1–2 minutes until slightly reduced.
- Add the beef broth and bring the soup to a gentle boil. Reduce the heat to low, cover partially, and let it simmer for 1–2 hours, stirring occasionally, until the beef is very tender.
- Taste and adjust seasoning as needed. Ladle the soup into bowls and top with shredded Swiss cheese just before serving.
Nutrition
Notes
- Take your time with the onions: Proper caramelization takes at least 20–30 minutes. Keep the heat at medium and stir often, rushing this step results in pale, less flavorful soup.
- Brown the beef well: Searing the beef in batches prevents steaming and builds deep flavor that carries through the entire soup.
- Deglaze thoroughly: When adding the apple juice and vinegar, scrape up all the browned bits from the pot, this adds richness and depth to the broth.
- Simmer gently: Keep the soup at a low simmer rather than a rolling boil to ensure the beef becomes tender without drying out.
- Taste at the end: Because broth brands vary in saltiness, always adjust seasoning after the soup has finished simmering.
- Cheese topping tip: For extra melt, sprinkle the Swiss cheese on hot soup and cover the bowl for a minute before serving.
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