I was almost hesitant
to add this to my summer crockpot challenge
because you don’t really need a crockpot to make it
and you have to caramelize the onions
outside of the crockpot
but since I did use my crockpot to bring it together
I will include it
I will tell you directions for the stove top as well 🙂
We were swimming last night until about 6:00
and then I had Zumba class
so my husband fed the kids while I went to class
I was STARVING by the time I came home
and I chowed down
I realized as I was scooping up my second bowl
that I should take a picture!
It was delicious!
We were using that same batch of sweet onions
we used for the French Onion Sandwich
I could have sat there
and dipped my garlic bread in that soup all night!
Mmmmm….
Ingredients:
4-6 large sweet onions
2-3 TBSP butter
Fresh ground pepper
Garlic – to your liking
6 cups of beef broth
1 lb Roast Beef
Garlic bread/toast
Directions:
Slice up your onions. I used my food processor to do it quickly! Melt the butter in a large pot. Put the onions in there and start to heat. Add the garlic and pepper to your liking. Now, you are going to want fairly high heat, or they will seemingly never caramelize. BUT on the high heat, you MUST watch closely as not to burn them. Add a bit of water if they start to burn before caramelizing. Stir often. For this many onions (I used 4 very LARGE ones) it took me about 20 minutes. Stir often until you start to get that delicious, creamy brown color on the onions. Now you could do this the night before and just put in the fridge to add to the soup in the morning in the crockpot.
If using a crockpot, put the 6 cups of beef stock (I used 1 can beef stock, 4 beef bullion cubes and 4 cups of water) in and then add in the onions. Turn on your crockpot for desired length of time – high for 4-6 hrs or low for 8-10. I mainly just put it in the crockpot to bring the soup together, and to keep it warm while we were out swimming and doing other activities and would be ready to eat when we got home 🙂
If on the stove stop – add in the 6 cups of beef stock to the pot the caramelized onions are in, and bring to a boil. Turn down to a simmer for as long as you wish – 5-10 minutes or longer if you want. Doesn’t take long.
Place your roast beef in a bowl. Spoon the soup over the beef. Dip your garlic bread in the soup or you can also just place the bread at the bottom of the bowl, put the roast beef on top of it, and then ladle the soup on top – your choice! I personally like to dip the bread in…. YUM!
ENJOY!
