Easy French Onion Soup with Braised Meat | High Protein French Onion Soup
Easy french onion soup gets a protein bump with braised meat. You won’t believe the flavor these cheesy bowls have!
- Prep Time: 45 min
- Cook Time: 2-3 hours
- Total Time: 3hrs 405min
- Yield: 8-10 1x
- Category: Soup, Dinner
- Method: Stovetop
Ingredients
- 1, 2-3 lb. roast – venison, beef or bison – a lean roast with not too much fat works best here
- 1 Tbsp. high heat tolerant cooking fat (avocado oil, tallow)
- 3 Tbsp. butter
- 4 lbs. Yellow onions, sliced
- 3 garlic cloves, minced
- 3 Tbsp. flour
- 1 and ½ tsp salt
- ⅓ tsp. Pepper
- 1 tsp. Dijon mustard
- ½ cup dry white wine
- 1 Tbsp. balsamic vinegar
- 1 tsp. Worcestershire sauce
- 8 cups beef stock
- 2 bay leaves
- 1 bunch fresh thyme
- 6-8 small, sliced sourdough or baguette rounds
- 8 oz. grated gruyere or fontina (or a combo of both) cheese
Instructions
- Start by patting the roast dry with a paper towel to absorb any liquid.
- Next sear it on all sides in a large dutch oven over medium/medium-high heat in the high heat tolerant fat.
- Remove the roast and set aside.
- Remove the fat from the pan, place the dutch oven back on the stove and add the butter over medium low heat.
- Next, add the onions and allow them to caramelize for 20-30 minutes until they’re a rich caramel color, soft and sweet.
- Add the garlic, flour, salt and pepper and cook for 2 minutes. Add the Dijon and cook for an additional minute.
- Next deglaze the pan with the white wine, scraping up any bits on the bottom of the pan. Add the balsamic, Worcestershire and beef stock, give it a stir and add the roast back to the dutch oven.
- Lay he bay leaves and thyme on top, cover the pot with a lid and allow the mixture to come to a boil.
- Turn the heat to low and let it simmer for 2-3 hours, or until the roast is pulling apart and tender. Remove the thyme and bay leaves.
- Remove the roast back and shred the meat. Add the shredded meat back to the pot. Remove the pot from the heat.
- Preheat the oven to 400F and toast your bread rounds for 6-8 minutes until toasted.
- Ladle generous portions of the meat and soup mixture into oven-safe bowls.
- Top with the toasted bread and evenly divide the cheese until you have you desired amount in each bowl.
- Turn the oven to high broil and arrange the bowls on a baking sheet.
- Broil for 2-4 minutes about 6 inches from the flame and remove when bubbly and brown.
- Serve (carefully) and enjoy!
