Steak Soup Gratinée
Cuisine: French
Author: Kitchens
  • 1 pound beef for stewing, cubed
  • 1 Tablespoon vegetable oil
  • ground black pepper, as needed
  • 2 Tablespoons butter
  • 1 3/4 pounds onions, thinly sliced
  • 2 teaspoons garlic puree
  • 2 Tablespoons all-purpose flour
  • 1 Quart beef broth
  • 1/8 Cup dry white wine
  • 1 bay leaves
  • 3/4 cup Brandy or Madeira
  • 4 to 8 French bread slices, cut 1/3-inch thick, on an angle
  • 1/4 pound Gruyère cheese, shredded
  • chopped chives or parsley, as desired
  1. In large stockpot, brown beef in oil over medium high heat; season with pepper; remove from pot and set aside.
  2. In stockpot, melt butter over medium heat. Add onions and garlic; cook slowly, stirring often, until beef is browned and caramelized, 20 to 30 minutes.
  3. Stir flour into mixture; cook 5 minutes. Return beef to pot; add broth, wine and bay leaves. Cover; simmer slowly until beef is tender, about 2 hours. Discard bay leaves. Stir in brandy, if desired, and simmer 1 minute.
  4. To serve, portion 1 1/2 cups soup into bowl. Top with 1 slice bread and cover with 1 oz. cheese. Brown with salamander until golden and bubbly. Garnish with chives.
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