French Onion Soup with Steak

In early January of 2023, north Mississippi had a major snowstorm, and no one moved for almost an entire week. Mother Nature dropped several inches of snow followed by very low temperatures for days, and travel was not possible. On the third day of being homebound, I was about to go stir crazy. So, I decided I would make some soup for my family and a few neighbors for the cold week ahead. I didn’t have a lot of items to select from but had a good many onions and a frozen steak. I had always liked French onion soup, so I decided I’d try my hand at combining these two things. The result: French Onion Soup With Steak. Over the last two years, I’ve made this often in the fall and winter. It tastes delicious, and the aroma will fill your home for an entire day. I hope you enjoy this soup this season and for years to come.

Recipe by Rachel West

French Onion Soup With Steak

12-15 large onions, mixture of red and sweet yellow

½ cup olive oil

1 cup red wine, plus more for cooking

¾ cups water, plus more for cooking

3 heaping tablespoons basil

3 heaping tablespoons thyme

3 heaping tablespoons oregano

2 bay leaves

2 packages au jus gravy mix

4 tablespoons butter

1 tablespoon minced garlic

Salt and pepper, to taste

6-8 ounces steak, New York strip or filet

Sister Schubert’s rolls

Havarti cheese, thickly sliced

Preheat oven to 450°F. Slice onions into large pieces and add to a large stock pot. Add olive oil to onions, and cook 10-15 minutes over low to medium heat, stirring constantly, until somewhat softened.

Add 1 cup red wine and ¾ cups water. Add basil, thyme, oregano, bay leaves and au jus gravy mix to the onion mixture. Simmer over low heat for 4-6 hours, stirring often. Add more water and/or red wine to the mixture as it begins to reduce, about ¼ cup at a time, to prevent it from sticking or caramelizing.

About 1 hour before turning off the stock pot, in a cast iron skillet, melt butter with garlic, salt and pepper. Sear steak over high heat on both sides for about 3 minutes on each side, then move to oven for 6-8 minutes.

Chop the steak into bite-size pieces, and add the meat along with all pan drippings to the stock pot. Cook over low heat for just 5-10 more minutes, being careful not to cook too long in the pot.

Turn the heat off, and let the stock pot rest for 30 minutes.

Meanwhile, cut Sister Schubert’s rolls in half. Add two thick slices of Havarti cheese to each, and toast in oven until cheese is melted and bubbly. Spoon soup into bowls, and top each with a toasted cheesy roll just before serving.