Beef And Balsamic Roasted Onion Soup Recipe

Ingredients for Beef And Balsamic Roasted Onion Soup

• Beef Stew Meat
• 3 tbsp olive oil (1 tbsp + 2 tbsp)
• Dry Red Wine
• Beef Stock
• 2 sprigs fresh thyme
• 2 large yellow onions, thinly sliced
• Balsamic Vinegar
• Whipping Cream

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.