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1
Preheat oven to 400 degrees Fahrenheit.
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2
Use 2 teaspoons olive oil to coat the bottom of a stainless steel oven-safe frying pan.
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3
Lightly salt and pepper the steak on both sides; place in skillet with the oil.
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4
Pour Worcestershire sauce over steak and add 1/2 cup water into bottom of pan.
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5
Place the pan in oven and bake for 30 minutes.
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6
Remove the pan from oven.
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7
Transfer steak to cutting board.
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8
Reduce oven heat to 250 degrees Fahrenheit.
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9
Remove the fat and bone from the meat.
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10
Return fat and bone to pan with the drippings still in it.
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11
Add 4 cups water.
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12
Heat to boiling and scrape any bits from bottom of the pan.
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13
Boil for about 15 minutes.
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14
In another stockpot melt 3 tablespoons butter and 1 tablespoon olive oil. add onions.
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15
Reduce heat to medium-low and cook slowly, stirring often, for 15 minutes or until onions are translucent.
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16
Chop the cooled steak in small pieces and add to onion.
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17
Sprinkle flour over the meat and onions and mix through.
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18
Strain the liquid in the pan into the onions in the stock pot.
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19
Add remaining water; add the beef base.
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20
Cover and reduce heat to medium low; simmer for 15 minutes.
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21
CROUTONS: Melt the butter with the garlic clove in a small saucepan and cook on low 5 minutes.
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22
Brush both sides of French bread slices.
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23
Place in 250 degree Fahrenheit oven for 15 minutes.
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24
Turn over and cook another 15 minutes.
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25
Remove and let cool slightly.
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26
Cut each into 6 pieces.
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27
Place 4 or 5 croutons in soup crocks; ladle soup over.
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28
Top with a slice of provolone cheese and a generous sprinkle of parmesan cheese.
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29
Place under broiler until cheese is melted and starts to brown.
