Beef and Cremini French Onion Soup

Recipe

Soup, Chili & Stew
Beef and Cremini French Onion Soup

Primary Media

Peach-colored bowl filled with french onion soup and topped with a cheesy-toasted baguette slice

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3.4 out of 5 stars
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10 ratings

Recipe Data

6
Servings

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 tbsp. Hy-Vee Select olive oil
    12 oz. beef stew meat, cut into 1-inch cubes
    2 tbsp. Hy-Vee butter
    2 large yellow onions, thinly sliced
    1 c. sliced fresh cremini or white mushrooms
    5 c. Hy-Vee beef broth
    ½ c. dry red wine
    1 ½ tsp. Hy-Vee Worcestershire sauce
    1 Hy-Vee bay leaf
    ½ tsp. Hy-Vee thyme
    ¼ tsp. Hy-Vee black pepper
    6 (3/4-inch) slices French baguette, toasted
    ½ c. finely shredded Gruyere or Swiss cheese (2 ounces)

    Directions

    1. Heat olive oil in a 4-quart Dutch oven over medium-high heat.
    2. Add beef cubes and cook about 5 minutes, stirring occasionally until beef is brown.
    3. Remove beef from Dutch oven, reserving drippings, and set beef aside.
    4. Add butter to reserved drippings and heat over medium-low heat. Add onions and cook, covered, for 5 minutes. Add mushrooms and cook, covered, another 5 minutes or until onions are golden, stirring occasionally.
    5. Stir in beef, broth, wine, Worcestershire sauce, bay leaf, thyme and pepper. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Discard bay leaf.
    6. Meanwhile, place toasted baguette slices on baking sheet. Evenly divide cheese among slices. Broil 3 to 4 inches from heat for 3 to 4 minutes or until cheese is light brown and bubbly.
    7. Ladle soup into bowls. Top each serving with bread slice.

    Nutrition facts

    Servings

    320 Calories per serving

    Amounts Per Serving

    • Total Fat: 16g
    • Cholesterol: 55mg
    • Sodium: 990mg
    • Total Carbohydrates: 20g
    • Protein: 17g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 10%
    0%
    Iron 15%
    0%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Fall 2009.