French Dip Rice Soup Recipes

ONE-POT FRENCH ONION SOUP RICE SKILLET

Steps:

• Heat 12-inch skillet over medium heat; add beef and onion. Cook until beef is no longer pink, crumbling beef as it cooks; drain.
• Stir in rice, broth, and onion soup mix. Heat to boiling; reduce heat to simmering. Cover and cook about 15 minutes, stirring halfway through, until rice is tender.
• Remove from heat; stir in cheese. Cover; let stand about 2 minutes or until melted.

MARIA'S RICE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a 9x9 inch baking dish combine rice, soup and broth. Place butter slices on top of the mixture.
• Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.

SLOW-COOKER EASY FRENCH DIP SANDWICHES

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Place beef in cooker. In small bowl, mix dry soup mix and broth; pour over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Skim fat from liquid in cooker. Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices or shred beef.
• To serve, cut each baguette in half horizontally. Fill baguettes with beef; cut crosswise in half. Serve with broth for dipping. Beef mixture will hold on Low heat setting up to 2 hours; stir occasionally.

SHREDDED FRENCH DIP

Steps:

• Halve roast and place in a 3-qt. slow cooker. Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and shred with 2 forks. Serve on rolls. Skim fat from cooking juices; serve juices on the side for dipping.

SLOW COOKER FRENCH DIP SOUP

Steps:

• Place the roast into the slow cooker. Add the salt, pepper, garlic, onion, and mushrooms.
• Pour over the beef broth.
• Cover and cook on low for 9 hours without opening the lid during the cooking time.
• When the cooking time is done, start the pasta on the stove top.
• Remove the roast from the slow cooker. Shred the meat with two forks, discard any fat. If desired degrease the broth in the slow cooker by laying a paper towel over the top, and remove it quickly.
• Add the drained pasta, green beans, and the shredded beef to the slow cooker.
• Serve topped with parmesan cheese if desired.
• Enjoy!

FRENCH DIP SOUP (RACHAEL RAY)

Steps:

• Heat a deep pot over medium to medium-high heat.
• Add EVOO, about one turn of the pan, and butter to the pot.
• Add the onions to the pot as you slice them and the chopped garlic.
• Season with salt and pepper.
• Add thyme sprigs and a bay leaf.
• Cook the onions for 20-25 minutes, stirring frequently, until tender, sweet and deep caramel-colored. If the onions are burning in spots before browning all over, add a splash of water and stir every now and then, scraping the bottom of the pot.
• Once the onions are tender and brown, add the white wine and scrape up all the brown bits from the bottom of the pot.
• Add the beef stock and cover the pot to bring the soup up to a quick boil.
• Place a few chunks of the toasted bread into each of four deep soup bowls or crocks and top the toast with a handful of the shredded roast beef.
• Once the soup reaches a boil, remove the bay leaf and thyme sprigs and ladle into bowls to cover the roast beef.
• If you like, top it off with a handful of cheese and enjoy!

FRENCH DIP RICE SOUP

Steps:

• If you don't have left over French Dip then use chuck roast cut up and dredge in flour and brown.
• Put all Ingredients into your Dutch Oven and Cook on Medium heat for 2 hours.....