Comforting French Onion Soup with Steak made in the Slow Cooker

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Comfort comes in all forms. Curling up on a soft sofa with a good book. Dipping your toes in cool sand on a warm beach. Lying down on freshly washed sheets. Eating a drippy ice cream cone on an old brick stoop. Or sipping the perfect soup on a chilly night.

This soup falls perfectly into my comfort zone. It’s the kind I order from any good steak house that knows what they are doing. And the French restaurant called Mimi’s Cafe has the best in town in my opinion. Well surprising to me, this soup tastes a heck of a lot close to Mimi’s French Onion Soup. Aside from the fact that I add steak to mine for my beef eating husband. Makes it more of a rounded meal this way.

This is a good set it and forget meal. With just a bit of prep and a tad of cooking before hand, you’ll be enjoying a nice cup of soup by the evening’s end.

This is also a great way to use up that leftover steak from your Saturday cook-out and have dinner simmering all day while out enjoying a Sunday of errands. And then pack leftovers for your lunch during the week.

All you’ll need for French Onion Soup with Steak is:
For the soup
4 white onions, quartered and sliced thinly
1 red onion, quartered and sliced thinly
4 cloves garlic, pressed
4 Tb butter
1/2 tsp salt
1 tsp thyme
3 dashes Worcestershire sauce
1 Tb brown sugar
16 oz precooked and sliced steak
7 tsp beef bouillon
7 cups hot water

For the breads
1 loaf French bread, hoagie or baguette
3/4 cup mozzarella, provolone, or muenster cheese, shredded
1/4 cup Parmesan cheese, shredded

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Begin by caramelizing the onions in the butter with the garlic and salt in a large skillet or a crock pot with a stovetop option like my wonderful Ninja Slow Cooker here. I love this thing!

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Cook and stir about 15-30 minutes until tender and browned. If you are in a rush like I was, tender will do just fine.

Stir in the sugar and spice and the steak.

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If you are cooking directly in a stovetop type crock pot, add the bouillon and water and Worcestershire and set your crock pot on low for 8 hours. If you don’t have a timer, 8-10 hours on low will do. If you are cooking in a large skillet, add one cup of the water to deglaze the pan and onion bits, transfer onion mixture to a slow cooker, and proceed as directed.

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After work or play, the entire soup will look like this. Browned and delicious. And your home will smell amazing! Yum!

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Now I wish I had all the fancy broiler safe soup crocks to make this beautiful soup, but I don’t. So I just like to make my bread in the broiler oven.

Slice the bread into 8 slices and combine the cheeses.

To make the authentic way, broil the plain bread for 1 minute, place on ladled soup in mini soup crocks, layer with 2 oz each of cheese and broil for 2-3 minutes until melted.

For the quick technique, sprinkle 2 Tb of cheese on the breads and broil for 2-3 minutes on a baking sheet, then place the breads on each bowl of soup.

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Either way, your breads will look like this.

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And your soup will look like this.

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And you’ll devour it like this.

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Makes 8 delicious servings.

Slow Cooker French Onion Soup with Steak

Prep Time: 15 minutes

Cook Time: 8 hours, 30 minutes

Total Time: 8 hours, 45 minutes

Number of servings: 8

Per Serving 414 calories

Fat 20 g

Carbs 38 g

Protein 21 g

8


Slow Cooker French Onion Soup with Steak

Weight Watchers PointsPlus®: 10

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Soup

  • 4 white onions, quartered and sliced thinly
  • 1 red onion, quartered and sliced thinly
  • 4 cloves garlic, pressed
  • 4 Tb butter
  • 1/2 tsp salt
  • 1 tsp thyme
  • 3 dashes Worcestershire sauce
  • 1 Tb brown sugar
  • 16 oz precooked and sliced steak
  • 7 tsp beef bouillon
  • 7 cups hot water
  • For the Breads

  • 1 large baguette
  • 3/4 cup mozzarella, provolone, or muenster cheese, shredded
  • 1/4 cup Parmesan cheese, shredded

Instructions

  1. For the Soup: Caramelize the onions in the butter with the garlic and salt in a large skillet, or in a crock pot with a stovetop option.
  2. Cook and stir about 15-30 minutes until tender and browned. If you are in a rush,15 minutes will do just fine.
  3. Stir in the sugar and spice and the leftover steak.
  4. If cooking directly in a stovetop type crock pot, add the bouillon and water and Worcestershire and set your crock pot on low for 8 hours. If you don’t have a timer, 8-10 hours on low will do.
  5. If cooking in a large skillet, add one cup of the water to deglaze the pan and onion bits, transfer onion mixture to a slow cooker, and proceed as directed.
  6. For the Bread: Slice the bread into 8 slices and combine the cheeses.
  7. To make the authentic way, broil the plain bread for 1 minute, place on ladled soup in mini soup crocks, layer with 2 oz each of cheese and broil for 2-3 minutes until melted.
  8. For the quick technique, sprinkle 2 Tb of cheese on the breads and broil for 2-3 minutes on a baking sheet, then place the breads on each bowl of soup.
  9. Serve immediately.

What is your favorite restaurant soup?  Please share!

You may also enjoy Korean BBQ Beef Sandwiches

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