Bonnies French Dip Soup Recipes

Steps:

• 1. Place the chuck roast in the slow cooker. Add the French onion soup, can of beef broth, and the 12 ounce bottle of Guiness beer. Whatever is in this beer works its magic on the au jus, so don't mess with it. Cook on low in the slow cooker for 4 to 6 hours until very tender.
• 2. When done, remove the meat and let it sit for about 15 minutes. Slice the meat on the diagonal and return to the juices for another 20 minutes or so.
• 3. This is a superb recipe for French dip sandwiches or whatever your creative mind can come up with. I buy whole wheat sub rolls, or soft whole wheat Bolillio rolls (pictured) to serve up the French dip sandwiches, then ladle up a monkey dish of au jus and serve the sandwiches with my oven fries and a green salad. It serves a crowd with minimal work, and leftovers are good the next day. It also freezes well.
• 4. This recipe makes a good amount of au jus. Save the leftover au jus in a ziplock, freeze it for beef soup later on. Enjoy!

Steps:

• Preheat the oven to broil.
• Melt 4 tablespoons of the butter in a 10-inch cast-iron skillet over medium heat. Add the onions, garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are very tender and caramelized, about 15 minutes.
• Meanwhile, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat, then brush butter on both sides of the bread. Transfer to a baking sheet. Broil until lightly toasted and golden, about 1 minute per side. Set aside for serving.
• Once the onions are caramelized, add the sherry and continue to cook until the liquid has reduced completely, about 1 minute. Pour in the beef broth and Worcestershire and scrape any brown bits from the bottom of the skillet with a wooden spoon. Simmer until the broth has reduced by half, about 2 minutes more. Remove from the heat.
• Stir in the cream cheese, 1/2 cup of the mozzarella, sour cream and Parmesan until smooth and creamy. Top with the remaining 1/2 cup mozzarella. Broil until the mozzarella on top is lightly browned and the dip is bubbling at the edges, about 2 minutes. Top with chopped chives and serve with toasted bread.

Steps:

• Combine chuck roast, water, beef broth, onion soup, soy sauce, Worcestershire sauce, bay leaves, garlic, and rosemary in a slow cooker.
• Cook on Low for 8 to 10 hours. Remove beef from cooking liquid and thinly slice.

Steps:

• 1. Peel the onions and cut them in half. Slice them very thin. Choose large sweet onions.
• 2. Melt butter in a Dutch oven over medium heat. Add the onions to the Dutch oven and toss the onions around until they are coated with the butter. Cook uncovered. The onions will cook down. Stir about every five minutes so the onions don['t burn.
• 3. Remember slow and low is the way to go. Resist the urge to turn up the heat. You don't want to burn the onions. This is going to take about 40 minutes or more until the onions are caramelized a deep rich golden brown.
• 4. Once the onions are caramelized, add in the garlic and stir for two minutes, then add two tablespoons of flour, mixing it in with the onions and garlic. Next, add the beef broth, scraping up the bits from the bottom of the Dutch oven and bring the broth to a boil.
• 5. Add the Marsala wine, thyme, bay leaves, and marjoram. Add salt and coarse ground pepper, adjust seasoning. Stir. Turn the burner to low simmer and cover. Simmer for 20 minutes on low.
• 6. I use these little casserole dishes or ramekins will do. Anything that is oven proof. Place your baking dishes on a pan for easier and safer handling.
• 7. Turn the oven on to Broil. Ladle up the soup into the baking dishes. Fill it with soup about a half inch from the rim of the dish.
• 8. Add bread, or croutons, or baguettes, (We lightly toast ours in the toaster first.) Then add the cheeses and broil.
• 9. Place the pan with the baking dishes on the top rack under the broiler. Watch them carefully. It only takes about five minutes!
• 10. Here is how it looks! Enjoy!

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!

Steps:

• 1. How to make Bon Appetit seasoning: 1 Tablespoon Celery Salt, 1 Tablespoon sugar, and 1 Teaspoon onion powder. Mix well, store in jar. Mix all ingredients together thoroughly and let set overnight for flavors to blend. enjoy!