A mash up of a French dip sandwich and French onion soup, French Dip French Onion Soup is packed with delicious flavors! It’s a simple, soup that is packed with delicious flavors your family will love.
This soup has a simple and easy explanation. When the hubs and I go out to lunch, we usually get the French onion soup and he usually gets the French dip. It’s as simple as that. I thought, “Why not combine the two?”
So, that’s what I did! Combined a French dip with French onion soup.
I took the easy route and grabbed some deli roast beef to add to the soup. If you have some homemade roast beef, then by all means chop that up and add to the soup. But if you don’t, make sure to get a quality roast been from the deli counter. Or maybe some thin sliced or shaved beef and add it to the pot to cook as the soup simmers. The possibilities are almost endless.
I am going to say this is a mostly hands-off soup. Since I used a smaller pot, the onions were nice and tender before they started to caramelize. Their juices evaporating in time while the onions continued to sweeten as they cooked. I sautéed them for at least 15 minutes, and I didn’t have to add any water at all. However, your onions might be different and need more hands on and some water. And that’s okay. Just don’t let them burn or get too dry.
While they were sautéing I straightened the kitchen, wiped down the counters, and reorganized my prop kitchen towels into a larger bin. Then I added the wine and let the onions melt into the white wine. If you don’t want to use wine, then add a little stock to the pan.
So, it really is mostly hands off.
I let the soup simmer until it reduced by about one third. Enough to condense all the flavors into something deliciously smooth and totally comforting. Even the hubs said it was good soup! It had just enough salt, which is always my complaint with French onion soup at restaurants; it’s too danged salty! Sometimes I feel like I’ve been eating a salt lick when I’m finished.
There’s a hint of thyme flavor and the bay leaves round everything out. Is it just me or us thyme really super strong? I used to use way more than I use now. The thyme I have is a little overpowering so I’m using less and less every dish. Or am I just becoming more and more sensitive to it? Who knows. All I know is I added a pinch that’s about 1/4 to a 1/2 teaspoon. Add more if you want it.
I’m really trying to do the whole show the steps thing in my photos. I forget to do that most times, but with this one it was easy as I was assembling the bowl. Not so much with the soup. It was white onions, then tan onions, then ochre onions, and finally broth. Not really much to show there. Maybe next time I make this I’ll do that for the soup, too. Because I will be making this again. At least the French onion soup part of the French Dip French Onion Soup.
The best part about this recipe is that it doesn’t make a HUGE pot of soup! You can easily get 4 portions for lunch or 2 to 3 dinner sized portions. Serve with a grilled cheese, other sandwich, or small salad for a more hearty dinner if you want. But this soup by itself is pretty filling. Lots of broth, onions, beef, cheese, and bread in this soup.
See what I mean? Beef, onion, cheese, bread all in one spoonful!
So, my initial thought was to put the French dip sandwich in the bottom of the bowl. And you can do that! But my bowl wasn’t big enough so I put the shredded beef in the bottom with a slice of cheese on top. Then the soup, croutons, and more cheese. I say croutons, but I just put a slice of baguette on top. Toast yours if you want for proper croutons on top of your French dip French onion soup.
You can see how golden delicious those onions are. I used sweet onions, which made this soup even sweeter! Combined with the hearty beef, bread, and cheese this is one completely delicious soup. Like, I can’t wait to have the leftovers for lunch today delicious. Like, I’m gonna skip getting a treat for lunch after my massage delicious.
A bowl of this and the rest of my wedge salad from Friday’s dinner is going to be lunch today. There’s a restaurant by us that has THE BEST wedge salad. I might have to recreate and share it with you. It’s totally scrumptious and even with all the yummy things on their menu, I only want their wedge! Unless we’re ordering pick up then I might get a burger, but delivery = wedge salad every time!
Am I the only one that eats the cheese from the rim of the bowl? How can you not? It’s all crispy and golden delicious. I intentionally put cheese on the rim so it would melt over the sides. I could have easily just put all the cheese on the bread to stay in the bowl. But I didn’t.
Oh, and I think I may be the only one that doesn’t want so much cheese it’s not even a soup anymore. Sometimes there is just TOO much cheese in this soup. I know. It’s crazy talk, but I like the flavor of the onions and broth. So, I didn’t put too much cheese. Feel free to add more if you want it. It is your soup! And if this soup isn’t your cup of soup, then check out the rest of the recipes we are sharing this week for Hearty Homemade Soups!
- 4 cups sweet onions, thinly sliced
- 3 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 1/2 cup white wine
- 32 ounces unsalted beef broth
- 8 ounces roast beef (thinly sliced if using roast beef or shredded if using pot roast)
- 1 demi-baguette, sliced diagonally into 1 inch slices
- 8 ounces sliced Provolone cheese
- Heat a medium saucepan over medium-high heat. Add the butter and olive oil and swirl until the butter melts.
- Sauté the onions they begin to caramelize; about 20 to 30 minutes stirring occasionally. If the onions dry out, add a few tablespoons of water to keep them moist.
- Stir in the garlic salt, black pepper, dried thyme, and bay leaves. Sauté 5 to 10 minutes mores before adding the wine.
- Simmer until reduced to half then add the beef broth.
- Bring to a boil and simmer 30 to 45 minutes.
- Preheat broiler.
- Divide the beef evenly and place in the bottom of 4 oven safe bowls. Top with a slice of Provolone.
- Ladle soup on top of the beef, top with slices of the baguette, and three slices of Provolone per bowl.
- Broil 3 to 5 minutes or until the Provolone begins to brown. Serve with the rest of the baguette.
Nutrition InformationYield 4 servings Serving Size 1
Amount Per Serving Calories 604Total Fat 34gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 15gCholesterol 91mgSodium 2547mgCarbohydrates 36gFiber 2gSugar 11gProtein 34g
Hearty Homemade Soup
- Best Chicken Noodle Soup by Jersey Girl Cooks
- Chicken BLT Soup by A Day in the Life on the Farm
- Chili Rellano Soup by Art of Natural Living
- Creamy Cauliflower Soup by Hezzi-D’s Books and Cooks
- Dandelion Green Soup by That Recipe
- French Dip French Onion Soup by A Kitchen Hoor’s Adventures
- Quick Homemade Ham and Bean Soup by Our Good Life
- Slow Cooker Loaded Baked Potato Soup by Karen’s Kitchen Stories
- Weeknight Minestrone Soup by Cheese Curd In Paradise
- Zuppa Toscana by Sweet Beginnings