French Onion Steak Soup

I found this idea on a recipe forum and thought “Woowee! Jason LOVES french onion soup. If there was some beef in it he might just pass out in a soup coma.”

I made the soup tonight and it definitely went over well. However, as it was being devoured, we discussed some changes that needed to be made to really kick it up to “Wow, please make this every day” status. The recipe as written below includes the changes we decided to make.

Ingredients:
1/2 cup butter
4 large yellow onions
3 cans beef broth
3 cloves of minced garlic
1/4 cup Worcestershire sauce
2 lbs. cube steak

Slice up your cube steak into 1/4-inch widths and toss it in a bowl with the Worcestershire sauce to marinate for however long it takes you to thinly slice all your onions.

Melt the butter in a stock pot and add the onions. Saute them over medium heat until they are very brown but not burnt. Add the garlic and the meat with the Worcestershire sauce, salt to taste.

Turn up the heat a little bit and brown the meat. When the meat is all browned, add the beef broth and bring to a boil. Back the heat off, cover with a lid that’s cracked to the side a little, and let simmer for no less than an hour (the longer the better).

Toast up a piece of crusty bread to float on top of a bowl of the soup, add a slice of provolone cheese. Pop the bowl in the microwave to melt the cheese.

Note: To make a killer batch of regular french onion soup, swap out the cube steak for another two large onions.

I am presuming that you could easily make this in a crock pot. You would need to saute the onions and brown the meat in a skillet, but then you could throw everything else into a crock pot and let it hang out on low all day instead of simmering on the stove for hours on end. I think I’ll try that next time.