French Onion Steak Soup - Sexy Comfort Food
French Onion Steak Soup
French Onion Soup is the sexiest comfort food around. Swathed in melted cheese and hiding a secret (carbs!) of sunken, toasty bread- this is one hot and satisfying meal. Serve with a glass of wine and some chocolate dipped strawberries as dessert for a romantic Valentine's day dinner or whenever!
You should know that this recipe will spoil you and you will no longer be able to order French Onion soup in a restaurant unless you are in Paris. You've been warned. It will also make every man within a 3 mile radius fall in love with you. Use your power cautiously.
What you'll need:- 2 small tenderloin filet steaks (Also called filet mignon. Wrapped in bacon is fine. You don't have to buy anything super expensive.)
- 3-4 yellow onions (not sweet onions) sliced fairly thin
- 2 cartons of beef broth - 32 oz each (buy the good stuff, low sodium is okay, too)
- 1 cup of dry white wine (Chardonnay or Pinot Grigio work well)
- 2 Tablespoons garlic - minced
- 2 Tablespoons steak seasoning mix
- French baguette (sliced into 2" slices and toasted on both sides)
- Gruyere or Swiss cheese (Grated. Always tastes better if you grate it yourself)
- 8 Tablespoons butter (Real butter. Don't get me started. Really, don't)
- rosemary (optional), salt and pepper
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What you'll do:
Melt 3 Tablespoons of butter in a Large Le Creuset Dutch oven or a large, heavy pot on medium/high heat on your stovetop. Add steaks and cook on each side (Don't forget the ends! Hold the steaks sideways with tongs) for a couple of minutes until each side is browned/seared. Remove steaks and set aside on a cutting board.
Melt the 5 additional Tablespoons of butter in the pot and reduce heat to low/medium. Add the sliced onions and cook (stirring often) until they turn brown and cook down. I don't like the onions to fully caramelize here because I think that adds a sweet taste to the soup, which I don't like. Some people do. It's your call. (But you know I'm right.) I usually cook them for 30-45 minutes until they are brown, but not a deep brown. Then add the garlic and cook for another couple of minutes.
Add broth, wine, seasoning mix and a little rosemary. Slice the steaks into bite sized pieces and add to the soup. Simmer for 30 minutes. At this point add salt and pepper to taste and more steak seasoning and rosemary, if needed. Keep simmering for another 15 minutes. Pour yourself a glass of the 'leftover' wine, if needed. 'Needed' hahaha.
To serve, place a slice of the baguette in the bottom of a deep bowl. A ceramic crock type bowl works best. Ladle the soup over the bread and top with grated cheese. If you have a kitchen blowtorch (I know, but they're fun and I promise I'll be careful!) use your torch to melt the cheese on top. Alternately, you can place the bowls on a cookie sheet and place in the oven under the broiler for a few minutes until the cheese is good and bubbly and slightly browned in places. Bon Appetit!
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