Time 10m Yield 2 servings. Number Of Ingredients 5 Steps:
Prepare soup according to package directions; add beef. Ladle into two 2-cup ovenproof bowls. Top each with a French bread slice. Sprinkle with Monterey Jack cheese and Parmesan cheese if desired. Broil 4-6 in. from the heat until cheese is melted.
Time 35m Yield 5 servings. Number Of Ingredients 9 Steps:
In a large saucepan, cook onions in butter over medium-low heat for 15-20 minutes or until tender and golden brown, stirring occasionally. Add beef and broth. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., In a small bowl, combine the flour, mustard and sugar; stir in wine or additional broth and browning sauce until smooth. Stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Cook onions in large saucepan over low heat in butter 30 minutes or more stirring occasionally. Add Kitchen Bouquet and beef. Stir to break up meat, cover and cook 15 minutes. Stir in flour and seasonings. Add beef broth and bring to a boil. Reduce heat and simmer 5 minutes. Serve sprinkled with Parmesan cheese.
Time 1h22m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
In a big soup pot over medium-high heat, let the oil get warm. Add in beef cubes; stir/sauté for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate. Reduce heat to medium-low; add in butter and onions; sauté/toss for about 6-7 minutes or until onions are slightly limp. Add in beef stock, mustard, wine, salt, and pepper; stir to combine. Return beef cubes to pot. Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes. Add in parsley; stir to combine; adjust seasoning to taste. Ladle soup into individual bowls; sprinkle cheese over the top.
Time 3h40m Yield 8 Number Of Ingredients 15 Steps:
Mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. Dredge beef short ribs in the seasoned flour mixture. Reserve 3 tablespoons of leftover seasoned flour. Heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. Remove ribs and set aside. Turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. Stir constantly and reduce heat if onions begin to burn. Stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and sherry. Bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired. Strip leaves from thyme sprigs and add leaves to the soup. Gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. Stir soup every hour or so. Preheat the oven’s broiler. Ladle soup into oven-safe soup crocks, placing a short rib into each bowl. Top soup with 2 slices of French bread per bowl and sprinkle about 1/4 cup of Gruyere cheese over each crock. Place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes.
Time 6h15m Yield 4 Number Of Ingredients 26 Steps:
Place the water, beef ribs, parsnips, onions, carrots, celery, bay leaves, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fresh thyme into a large soup pot over medium heat, and bring to a boil. Reduce heat to a simmer, and cook, skimming and discarding the foam that forms on the top of the broth, until the broth is a rich brown color, 5 to 6 hours. Broth may be made in a slow cooker. Strain the broth, discard the ribs and vegetables, and refrigerate extra broth. Melt butter in a large heavy skillet or cast iron pan over medium-low heat, and cook the onions and garlic until caramelized and brown, about 30 minutes. Mix flour, herbes de Provence, paprika, and garlic powder together in a bowl, and sprinkle the flour mixture over the browned onions. Cook and stir 5 minutes; add salt and black pepper to taste, and mix in parsley and 1 more teaspoon of thyme. Pour in 4 cups of beef broth, white wine, sherry, and hot pepper sauce; simmer until the flavors have blended and the soup has thickened, at least 15 minutes. More time couldn’t hurt. About 15 minutes before serving time, preheat oven’s broiler, and place a rack about 6 inches from the heat source. Brush the slices of French bread with flavored olive oil, and toast under the preheated broiler until well browned on each side, 1 to 2 minutes per side. Ladle soup into ovenproof soup bowls, and place a toasted bread slice on top of each bowl. Sprinkle each bread slice evenly with Gruyere cheese. Place the filled soup bowls under the broiler until the cheese is melted, bubbly, and browned, 2 to 4 minutes or as needed.
