Steak Soup Gratinée is based on a basic French recipe for Onion Soup, modified to American tastes. It is simply delicious, nutritious, and fun.
Steak Soup Gratinée
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Serves: 4 servings
- 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
- In large stockpot, brown beef in oil over medium high heat; season with pepper; remove from pot and set aside.
- 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.
- 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.
- 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.