Packed with all the cozy flavors you love about french onion soup, this steak potato french onion soup is a hearty twist on the classic and total comfort food!
In other words, it’s just french onion soup on steroids, guys. Steak ‘n’ tater steroids.
And it is a thing of BEAUTY.
It’s really just like all the basic food groups: beef, potatoes, bread, and cheese. You couldn’t ask much more of a soup.
Except for to make my serving XXXXXL and on continuous repeat.
The first step to any killer french onion soup is always gonna be those caramelized onions. The heart and soul to flavor, guys. Let your onions caramelize nice and slow and then throw your beef and potatoes into the party and let ’em all get to know each other.
Rich beef stock and just a little Marsala wine bring all the flavors together and you will likely be knocked on your knees over how good it’s gonna make your entire house smell.
BUT WAIT. There’s MORE. The classic french onion soup way is obviously gonna include toasted french bread + a big slice of melty Swiss cheese.
Help. It’s just so freaking good. Like literally the coziest soup I’ve made so far this year. I could eat this every night and I sure as heck tried to.
Easy enough to make for casual holiday entertaining OR total fancy-schmancy food, guys. I think we’ve got a winner winner soup dinner.
Steak Potato French Onion Soup
- 4 large sweet onions, thinly sliced (about 8 cups)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 lb beef round roast, cut into thin slices
- 2 medium russet potatoes, peeled and diced into 1-in cubes
- 1 bay leaf
- 6 cups beef stock
- 1/4 cup dry Marsala wine
- 2 tablespoons fresh minced thyme
- Salt and pepper to taste
- 6 slices 1-in thick french bread
- 1 cup shredded Swiss cheese
- In a large saucepan over medium heat, saute onions in butter and olive oil, stirring occasionally until onions just begin to turn golden. Add garlic, steak, and potatoes to pan and continue to cook until beef is no longer pink and onions are a deep golden-brown.
- Add bay leaf, beef stock, wine, and thyme to pan and bring to a simmer over medium-high heat. Reduce heat to medium-low and let simmer covered 20-30 minutes until potatoes are tender. Remove bay leaf and season with salt and pepper to taste.
- Lay french bread in a single layer on a baking sheet and top with shredded swiss cheese. Broil slices under high heat 2-3 minutes until toasted and cheese is golden.
- Ladle soup into individual serving bowls and top each with a toasted bread slice. Serve immediately and enjoy!