Paula Deen'S Beefy French Onion Soup Recipe

Name: Paula Deen'S Beefy French Onion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large vidalia onions, about 2-1/2 pounds, peeled and thinly sliced; 4 tablespoons butter, melted (1/2 stick); 2 teaspoons sugar; 2 tablespoons olive oil; 3/4 lb beef stew meat, cut into 1/2-inch cubes; 1/4 cup dry sherry; 4 cups beef broth; 2 teaspoons Worcestershire sauce; 1 teaspoon salt; 1/2 teaspoon dried thyme; 1 bay leaf; black pepper; 2 cups grated gruyere cheese (8 ounces)

Servings: persons

4 large vidalia onions, about 2-1/2 pounds, peeled and thinly sliced
4 tablespoons butter, melted (1/2 stick)
2 teaspoons sugar
2 tablespoons olive oil
3/4 lb beef stew meat, cut into 1/2-inch cubes
1/4 cup dry sherry
4 cups beef broth
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dried thyme
1 bay leaf
black pepper
2 cups grated gruyere cheese (8 ounces)

1
In a slow cooker, toss the onions with the butter and sugar. Cook, covered, on high heat, until the edges begin to brown, about 90 minutes.
2
In a large skillet over medium-high heat, warm the oil until shimmering, about 1 minute. Add the beef and brown, stirring occasionally, 5-7 minutes. Transfer the beef to the slow cooker. Add the sherry to the skillet and scrape up the browned bits. Add the pan juices to the slow cooker along with the broth, Worcertershire sauce, salt, thyme, bay leaf, and pepper to taste. Simmer, covered for 2-1/2 hours on high heat or 7 hours on low.
3
Uncover and simmer for 1 hour more, until thick. Remove the bay leaf.
4
When ready to serve, turn on the broiler. Ladle the soup into flameproof bowls and divide the cheese over the tops. Place the bowls on a baking sheet and broil until the cheese is melted and bubbling, about 3 minutes. Serve hot.

673

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 13 ingredients. The key ingredients include: 4 large vidalia onions, about 2-1/2 pounds, peeled and thinly sliced, 4 tablespoons butter, melted (1/2 stick), 2 teaspoons sugar, 2 tablespoons olive oil, and more.

Yes, Paula Deen'S Beefy French Onion Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Paula Deen'S Beefy French Onion Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions