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’ tatergoodness.
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 for awhile.
Rich beef broth 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
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- 4 medium sweet onions, thinly sliced (about 8 cups)
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 lb beef round steak, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup dry Marsala wine
- 2 medium russet potatoes, peeled and diced into 1/2-in cubes
- 1 bay leaf
- 6 cups beef broth
- 1 teaspoon 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 are a deep golden brown, about 20 minutes.
- Remove onions from pan and heat remaining 1 tablespoon olive oil over medium-high heat. Add beef and saute several minutes, stirring occasionally until beef is no longer pink. Add garlic and cook 1 minute until fragrant.
- Pour wine over beef and use a wooden spoon to scrape up any browned bits on bottom of pan. Add caramelized onions, potatoes, bay leaf, beef broth, and thyme to pan and bring to a simmer over medium-high heat. Reduce heat to medium-low and let simmer covered 20-25 minutes until potatoes are tender, stirring occasionally. 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 melted.
- Ladle soup into individual serving bowls and top each with a toasted bread slice. Serve immediately and enjoy!