Baked Beefy Onion Soup Recipes

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BEEF AND ONION SOUP



Beef and Onion Soup image

Make and share this Beef and Onion Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Steak

Time 1h22m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 lb round steak, cut into 1 inch cubes
1 tablespoon butter or 1 tablespoon margarine
3 medium yellow onions, sliced into rings
6 cups beef stock or 6 cups beef broth
1 tablespoon Dijon mustard
1/4 cup dry red wine
1 teaspoon salt, to taste
fresh ground pepper
6 ounces mushrooms, sliced
1/4 cup chopped parsley
1 cup grated swiss cheese

Steps:

  • In a big soup pot over medium-high heat, let the oil get warm.
  • Add in beef cubes; stir/sauté for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate.
  • Reduce heat to medium-low; add in butter and onions; sauté/toss for about 6-7 minutes or until onions are slightly limp.
  • Add in beef stock, mustard, wine, salt, and pepper; stir to combine.
  • Return beef cubes to pot.
  • Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes.
  • Add in parsley; stir to combine; adjust seasoning to taste.
  • Ladle soup into individual bowls; sprinkle cheese over the top.

EASY OVEN BAKED BEEF STEW



Easy Oven Baked Beef Stew image

This is a slight variation of the Oven Baked Stew recipe on the Lipton Recipe Secret's box for Beefy Onion. I improvised a bit and it really turned out great. Very simple prep and pretty quick cook time.

Provided by TalPalCal

Categories     Stew

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 1/2-2 lbs beef stew meat
1/4 cup all-purpose flour
2 (16 ounce) bags frozen stew vegetables (onion, potatoes, carrots)
1 (14 ounce) can diced tomatoes (undrained)
1 bay leaf
1 (1 1/4 ounce) package Lipton Beef and Onion Soup mix
1/2 cup dry red wine or 1/2 cup water

Steps:

  • Preheat oven to 425°F In 2 1/2 quart casserole toss beef with flour, then bake uncovered 20 minutes - stirring once halfway through.
  • Reduce heat to 350°F Add frozen stew vegetables, tomatoes, bay leaf, soup mix and wine.
  • Bake covered 1 1/2 hour or until beef is tender. Stir after one hour.
  • Season to taste (season salt, garlic powder, ground black pepper).
  • Serve as is or over rice or noodles.

Nutrition Facts : Calories 559.7, Fat 30.6, SaturatedFat 11.9, Cholesterol 118, Sodium 736, Carbohydrate 32.5, Fiber 7.4, Sugar 3, Protein 36.6

BAKED BEEFY ONION SOUP



Baked Beefy Onion Soup image

This is the only onion soup recipe I know of that is baked in a casserole, making it easy to serve to a crowd as a fist course. I love this recipe for dinner parties because it can be made ahead. This rich soup can also be a meal in itself.

Provided by Allrecipes Member

Time 3h15m

Yield 6

Number Of Ingredients 10

1 ½ pounds meaty beef soup bones
2 quarts water
1 medium carrot, quartered
4 each black peppercorns
3 teaspoons beef bouillon granules
2 sprigs fresh parsley
2 large onions, thinly sliced
¼ cup butter
6 medium SLICE (blank)s (1/2 inch thick) slices French bread
6 slices Swiss cheese

Steps:

  • In a soup kettle, combine the first six ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours. Strain the broth, discarding soup bones, carrot and seasoning; skim fat.
  • Meanwhile, in a large skillet, saute the onions in butter over medium heat for 30 minutes or until golden brown. Divide the onions among six oven proof bowls. Ladle about 1 cup broth onto each. Top each with a slice of bread and Swiss cheese. Bake at 350 degrees F for 50-55 minutes or until golden brown.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 22.6 g, Cholesterol 46.5 mg, Fat 16.3 g, Fiber 2.2 g, Protein 11.9 g, SaturatedFat 10.1 g, Sodium 516.2 mg, Sugar 3.9 g

BAKED BEEFY ONION SOUP



Baked Beefy Onion Soup image

This is the only onion soup recipe I know of that is baked in a casserole, making it easy to serve to a crowd as a fist course. I love this recipe for dinner parties because it can be made ahead. This rich soup can also be a meal in itself.

Provided by Allrecipes Member

Time 3h15m

Yield 6

Number Of Ingredients 10

1 ½ pounds meaty beef soup bones
2 quarts water
1 medium carrot, quartered
4 each black peppercorns
3 teaspoons beef bouillon granules
2 sprigs fresh parsley
2 large onions, thinly sliced
¼ cup butter
6 medium SLICE (blank)s (1/2 inch thick) slices French bread
6 slices Swiss cheese

Steps:

  • In a soup kettle, combine the first six ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 3 hours. Strain the broth, discarding soup bones, carrot and seasoning; skim fat.
  • Meanwhile, in a large skillet, saute the onions in butter over medium heat for 30 minutes or until golden brown. Divide the onions among six oven proof bowls. Ladle about 1 cup broth onto each. Top each with a slice of bread and Swiss cheese. Bake at 350 degrees F for 50-55 minutes or until golden brown.

Nutrition Facts : Calories 280.1 calories, Carbohydrate 22.6 g, Cholesterol 46.5 mg, Fat 16.3 g, Fiber 2.2 g, Protein 11.9 g, SaturatedFat 10.1 g, Sodium 516.2 mg, Sugar 3.9 g

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