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Beef And Balsamic Roasted Onion Soup Recipe

Indulge in this rich and flavorful Beef and Balsamic Roasted Onion Soup! This 40-minute masterpiece serves 6 and features perfectly tender beef slow-cooked in a savory broth, complemented by deeply caramelized balsamic onions. A symphony of tastes awaits – a must-try for soup lovers!

Prep Time 20 mins
Cook Time 40 mins
Calories 379.2 kcal
Protein 42g
Rating 5.0 (1 Reviews)
Beef And Balsamic Roasted Onion Soup 93

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef And Balsamic Roasted Onion Soup

  • 1.5 lbs Beef Stew Meat
  • 3 tbsp Olive Oil
  • 1/2 cup Dry Red Wine
  • 4 cups Beef Stock
  • 2 sprigs fresh Thyme
  • 2 large yellow Onions, thinly sliced
  • 4 tbsp Balsamic Vinegar
  • 1/2 cup Whipping Cream
  • 1.5 tsp Salt, plus more to taste
  • 3/4 tsp Black Pepper, plus more to taste

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How to Make Beef And Balsamic Roasted Onion Soup

  1. Season 1.5 lbs beef stew meat with 1 tsp salt and 1/2 tsp black pepper.
  2. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Brown beef on all sides, working in batches if necessary.
  3. Remove beef from pot and set aside on a plate.
  4. Add 1/2 cup red wine to the pot and scrape up any browned bits from the bottom, deglazing the pan.
  5. Return beef and any accumulated juices to the pot.
  6. Add 4 cups beef stock and 2 sprigs fresh thyme.
  7. Bring to a boil, then reduce heat to low, cover, and simmer for 1-2 hours, or until beef is very tender.
  8. Meanwhile, preheat oven to 400°F (200°C).
  9. In a large bowl, toss 2 large yellow onions, thinly sliced, with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
  10. Spread onions in a single layer on a baking sheet.
  11. Roast for 45-50 minutes, or until onions are softened and beginning to caramelize.
  12. Drizzle with 3 tbsp balsamic vinegar and continue roasting, stirring occasionally, for another 10-15 minutes, until onions are deeply caramelized and glazed.
  13. Remove beef from the pot and shred with two forks, discarding any excess fat or gristle.
  14. Return shredded beef to the pot.
  15. Add the roasted onions, 1/2 cup heavy cream, and the remaining 1 tbsp balsamic vinegar.
  16. Simmer for 5 minutes, being careful not to boil.
  17. Season to taste with additional salt and pepper, if needed.

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

26g

Fat

47g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Beef & Red Meat European French Gluten Free Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Very Low Carbs Soups Stews Dietary Low Cholesterol Low Calorie Low Carb Low In Something Meat