FRENCH DIP BARLEY SOUP
I have some left over Bonnie's French Dip so I am making some Beef Barley Soup...YUMMMM We love Beef Barley Soup during this time of year...This is a savory soup....I love to do soups....
Provided by JoSele Swopes @JODIE57
Categories Beef Soups
Number Of Ingredients 22
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 crock pot (slow cooker) Cook on low for 6-7 hours.....
SLOW COOKER 3-INGREDIENT FRENCH DIPS
This is a super simple-recipe. It's always a hit with my family! I love it served on French rolls; they soak up the au jus and taste great.
Provided by Anonymous
Categories Main Dish Recipes Sandwich Recipes Heroes, Hoagies and Subs Recipes
Time 7h5m
Yield 8
Number Of Ingredients 4
Steps:
- Put beef brisket in a slow cooker. Mix onion soup mix into beef broth in a small bowl; pour over brisket.
- Cook on Low 7 to 9 hours.
- Remove brisket to a cutting board and cut into slices. Fill rolls with beef. Ladle juices from slow cooker into 5 individual bowls to serve with the sandwiches for dipping.
Nutrition Facts : Calories 500.7 calories, Carbohydrate 79.8 g, Cholesterol 33.8 mg, Fat 5.9 g, Fiber 3.4 g, Protein 31.5 g, SaturatedFat 2.1 g, Sodium 2273.1 mg, Sugar 4.1 g
FRENCH BEEF BARLEY SOUP
This is a wonderful soup for a chilly day. It is so easy and quick to whip up in no time. The recipe came from a friend. Photo: fredmeyer.com
Provided by Ellen Bales @Starwriter
Categories Beef Soups
Number Of Ingredients 8
Steps:
- In a Dutch oven or large saucepan, brown the ground beef. Remove beef from pan; drain and set aside.
- Add the onions to the Dutch oven. Cook over low heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally.
- Add the browned beef, broth, pepper, and bay leaf; mix well. Bring to a boil. Add barley. Reduce heat; simmer 8 to 10 minutes, or until barley is tender.
- To serve, remove and discard bay leaf. Ladle soup into 4 individual soup bowls. Top each with 2 toast quarters and 1 Tbsp. Parmesan cheese.
FRENCH DIP SOUP (RACHAEL RAY)
Just saw this recipe on Rachael's talk show. I LOVE onion soup and I LOVE roast beef sandwiches . . . so the combo sounds absolutely awesome!!
Provided by Chelley-Chelle
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 785.7, Fat 21.9, SaturatedFat 8.8, Cholesterol 103.7, Sodium 2068.5, Carbohydrate 91.7, Fiber 6.3, Sugar 11.5, Protein 51.8
FRENCH DIP BURGER
This is a sandwich for one, but may be increased for additional servings. For a simple broth, mix 2 bouillon cubes with 1 cup of boiling water or see recipe #491456. Recipe from Omaha Steaks.
Provided by gailanng
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Over medium-high heat, heat large nonstick skillet or fire up grill.
- Trim thin slice off top and bottom of ciabatta bun to create flat surface. Then slice each bun in half horizontally. Lightly spread mayonnaise on outside of ciabatta bun, to enhance browning. Place bun, mayonnaise-side down, on grill or in pan. Top each bun with cheese slice to toast bun and melt cheese.
- Season burger with seasoning salt. Grill, broil or pan-fry burger until internal temperature reaches 160°F.
- Top burger with caramelized onions. Place burger on one toasted bun, then top with remaining bun. Cut in half and serve with beef broth for dipping.
Nutrition Facts : Calories 349.2, Fat 19.5, SaturatedFat 10.7, Cholesterol 58.1, Sodium 1045.7, Carbohydrate 25.5, Fiber 1.4, Sugar 4.5, Protein 17.6
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