Beef and Onions in Red Wine Soup
Don't be too impatient. The onions will take on a dark brown color when they're caramelized.
SERVES 6
INGREDIENTS
- 1½ pounds beef
- 6 small yellow onions
- 2 tablespoons butter
- 2 teaspoons thyme
- Pepper
- 2 tablespoons peanut oil
- 4 cups Red Wine Broth
- 10 cremini or button mushrooms
- 2 tablespoons fresh chopped chives
Cube the beef. Thinly slice the onions.
Heat the butter in a sauté pan. Add the onions and thyme. Over medium heat, cook for 3 minutes, stirring often. Continue cooking, stirring constantly, until the onions are caramelized. Add the pepper, cover, and set aside.
Preheat the oven to 500 degrees. In an oven-ready pan, warm the peanut oil. Over high heat on the stove top, brown the meat on all sides. Put the pan directly into the oven and roast for 20 minutes. Remove the pan from oven, cover loosely to keep warm, and set it aside.
Pour the red wine broth into a soup pot. While it is coming to a boil, cut the mushrooms into quarters and chop the chives. Add the mushrooms and simmer for 3 minutes. Add the chives and cook for another minute.
Rewarm the onions in the oven, then place them in a mound in the middle of each serving bowl. Place the meat pieces around one side of each bowl, along with the mushrooms. Pour the broth over the top.
