- 2 Tbsp vegetable oil
- 6 cloves of garlic cut into 4ths
- 1 cup carrots cut into chunks
- 1 cup celery cut into chunks
- 1 large onion cut into chunks
- 1/2 lb flank steak (the whole piece)
- 16 cups of water
- 6 beef bouillon cubes crushed
- 10 whole peppercorns
- 2 tsp dried oregano
- 1 Tbsp tomato sauce
- 1/4 cup white wine
- 1 Tbsp garlic and herb seasoning
1 tsp salt
- 1 Tbsp vegetable oil
- 1 Tbsp butter
- 3 large onions cut into rings
- 2 cloves minced garlic
1/4 cup brown sugar
- Cheese Bread
- 1 slice of French bread for each serving
- 1 slice of provolone cheese for each serving
- sprinkle of Parmesan cheese for each serving
My favorite part of French onion soup was always the cheese. I remember being a little girl sitting with my parents at restaurants and ordering from the kid’s menu, but if they had French onion soup, I just had to have a cup of that as well. I never cared much for the bread, that was always the first thing I ate to get it over with. Then came the cheese and the soup. I would so carefully adjust to be able to have cheese with every spoonful, and in the end, I would always try to have a huge chunk of cheese just for me! Some places used Swiss, which I was not a fan of, others used Provolone which is what we used here
My Favorite part of French onion soup was the cheese
Natalie also loves French onion soup, in fact onions are one of the only vegetables she eats. She’s tried to make it before, but using beef broth in a can never really made the soup that good, but most recipes we found takes hours on the stove to just make broth. After some research we found Alton Brown made his broth in a pressure cooker, so off to grandma’s we went to use her pressure cooker (and her knowledge) to make French onion soup
First lets make the broth – remember all this stuff will eventually be drained out, so no worries on precise chopping.
In the pressure cooker on the stove put in the oil, garlic, carrots, celery, onion, and the flank steak. Cook just until the veggies and meat become a bit brown. After that add the water and the rest of the ingredients listed (bouillon cubes, oregano, peppercorns, tomato sauce, white wine, garlic & herb seasoning, and salt)
The amount really depends on your pressure cooker. My grandmothers could hold 16 cups of water. We then let her do her magic because working with a pressure cooker is a bit nerve wracking. In our case we let it boil, as soon as it was boiling and you heard the pressure cooker whistle, we lowered the heat and set the timer for 30 min. Once the timer went off my grandmother took it to the sink and ran cold water over it to remove the pressure, then we opened the cooker.
At this point we ran it first through a colander to get rid of the big chunks of veggies and meat. You can use this for another recipe. My grandmother made us vaca frita for dinner. After that we adjusted the seasonings. It may need a bit more salt. My sister and I really try to use as little salt as possible in our cooking. We add a bit because it is needed for flavor, but we like to adjust with herbs and spices rather than salt. Adjust the flavors if you wish and then run it through a cheesecloth to get pure broth.
Now let’s make the onions. In a saute pan, place the onions with garlic, oil, and butter. Cook until the onions are soft and then add the brown sugar to caramelize the onions. After they are soft and caramelized, throw them into the broth.
We aren’t just about cooking, we are also about improvising. We thought we had French onion soup bowls, but we could not find them anywhere so we took the French bread that was leftover from Bruschetta night and toasted the bread in the oven. Once it was toasted we had to figure out a way to melt the cheese, so we took the provolone and Parmesan, put it on the bread on a cookie sheet, and stuck it back into the oven until the cheese was melted. After that we poured the soup into bowls and put the cheese bread into the soup. I of course added another slice of cheese on mine, and then we all enjoyed. With the amount leftover, we will be enjoying for a few days more.