Ingredients
2 tablespoons butter
2 tablespoons olive oil
3 large onions, thinly sliced
3 cloves garlic, minced
1 teaspoon sugar
6 cups beef broth
2 cups cooked, shredded or sliced beef (roast or leftover works great)
1 tablespoon Worcestershire sauce
½ teaspoon dried thyme
Salt and black pepper to taste
4 slices baguette or crusty bread
1 ½ cups shredded Gruyère or Swiss cheese
Fresh parsley for garnish
InstructionsCaramelize the Onions
In a large pot, melt butter with olive oil over medium heat. Add onions and cook slowly for 20–25 minutes, stirring often, until deeply golden and caramelized. Sprinkle in sugar to help with browning.
Add Garlic & Flavor
Stir in garlic and cook for 1 minute. Add Worcestershire sauce and thyme.
Build the Soup
Pour in beef broth and bring to a simmer. Add shredded beef and let cook for 10–15 minutes.
Prepare the Bread
Toast baguette slices until crisp.
Assemble & Broil
Ladle soup into oven-safe bowls, top with bread slices and shredded cheese. Broil for 2–4 minutes until bubbly and golden.
Serve & Enjoy
Garnish with parsley and serve hot.
Pro Tips for the Best Results
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The Onion Cut: Slice your onions from pole to pole (root to stem) rather than into rings. They hold their shape better during the long simmer.
Beef Texture: If you want a “lighter” version, you can skip the cubes and use very thinly sliced ribeye or sirloin added at the very end, similar to a Philly cheesesteak style.
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Umami Boost: Add a teaspoon of Worcestershire sauce or a bit of soy sauce to the broth if you want an even deeper savory profile.
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