French Dip Soup (Rachael Ray) Recipe

Name: French Dip Soup (Rachael Ray)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra virgin olive oil (EVOO); 2 tablespoons unsalted butter; 5 large onions, thinly sliced; 4 garlic cloves, finely chopped; salt & freshly ground black pepper; 3 sprigs fresh thyme; 1 fresh bay leaves or 1 dried bay leaf; 1/2 cup white wine; 6 cups beef stock; 1/2 loaf crusty bread, torn into bite-size pieces and toasted; 1 lb deli-style roast beef, shredded; swiss cheese (optional) or gruyere cheese, grated (optional)

Servings: persons

1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons unsalted butter
5 large onions, thinly sliced
4 garlic cloves, finely chopped
salt & freshly ground black pepper
3 sprigs fresh thyme
1 fresh bay leaves or 1 dried bay leaf
1/2 cup white wine
6 cups beef stock
1/2 loaf crusty bread, torn into bite-size pieces and toasted
1 lb deli-style roast beef, shredded
swiss cheese (optional) or gruyere cheese, grated (optional)

1
Heat a deep pot over medium to medium-high heat.
2
Add EVOO, about one turn of the pan, and butter to the pot.
3
Add the onions to the pot as you slice them and the chopped garlic.
4
Season with salt and pepper.
5
Add thyme sprigs and a bay leaf.
6
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.
7
Once the onions are tender and brown, add the white wine and scrape up all the brown bits from the bottom of the pot.
8
Add the beef stock and cover the pot to bring the soup up to a quick boil.
9
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.
10
Once the soup reaches a boil, remove the bay leaf and thyme sprigs and ladle into bowls to cover the roast beef.
11
If you like, top it off with a handful of cheese and enjoy!

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil (EVOO), 2 tablespoons unsalted butter, 5 large onions, thinly sliced, 4 garlic cloves, finely chopped, and more.

Yes, French Dip Soup (Rachael Ray) falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

French Dip Soup (Rachael Ray)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions