This French Onion Steak Soup is comforting, hearty and made with delicious caramelized onions, tender beef and a cheesy bread topping.
You guys, this soup came out way better than expected and I am so excited to share this recipe with you! I love that this soup includes all of the elements of the classic French Onion soup but adds a little twist with steak to create a hearty soup!
WHAT MAKES THIS RECIPE A FAVORITE
- Family-friendly weeknight meal, even the kids will love it!
- This Soup is the perfect balance of cheesy, beefy, and slightly sweet onion flavor.
- Makes great leftovers= less days in the kitchen.
- It’s made with everyday ingredients and a few fridge and pantry staples.
- Imagine the classic French Onion Soup with the addition of tender flavorful steak. It takes the soup to the next level and is so hearty and delicious.
- It’s a restaurant quality meal made in the comfort of your own home.
- It’s made in one pot which means easy cleanup.
- Deep savory broth that gets even better as it simmers. Perfect to dip the cheesy bread right into.
- It’s customizable so you can choose to use different cheeses or cuts of meat.
FAQ
CAN I MAKE THIS IN THE CROCK POT INSTEAD?
Absolutely! I typically just recommend at least using a skillet on the stovetop to sear the steak on both sides prior to placing them in the crockpot to form a nice crust on the outside. You will also want to make sure to caramelize the onions prior to adding in the crockpot as well.
WHAT IF I CANT FIND SIRLOIN?
Don’t worry if you can’t find sirloin, you can use pretty much any cut of steak that’s available to you! Some examples are ribeye or NY strip. You can even use chuck roast.
DO I HAVE TO USE WHITE WINE TO MAKE THIS FRENCH ONION STEAK SOUP?
Absolutely not! This recipe will work well with additional chicken broth as a substitute if you don’t want to use alcohol.
QUICK TIP
- Chicken broth can be used instead of white wine if you prefer not to use wine.
- You can toast the bread slices with the cheese in the air fryer if you prefer. You will just want to turn the heat to the highest setting and air fry for 3-4 minutes, keeping a close eye on the cheese so it doesn’t burn and so the toast doesn’t get too hard.
- Feel free to use yellow onions or sweet onions.
- Serve the soup with the cheesy bread slices on the side for dipping or right on top if you prefer.
- Make sure you cut the beef into similar sized cubes and pat dry with paper towels to help get that nice brown crust on the outside. You may have to sear in batches to prevent the pot from being over crowded and creating steam.
- Also, be sure to generously season your steak because you want all of that flavor!
- It’s kind of annoying to sit and caramelize onions, but trust me it’s key to develop that deep flavor.
- Be sure to toast the bread before adding the cheese then broil after to melt the cheese. This is to ensure the bread doesn’t get soggy when dipping into the soup and holds its shape.
- Wait until the end of the cooking time to add any additional seasons to give the flavors of the soup a chance to really come together after simmering for a while.
More Cozy Recipes!
- Red Wine Braised Short Ribs
- French Onion Chicken
- Creamy Chicken and Rice Soup
- One Pot Chicken and Dumplings
- Bacon Cheeseburger Soup
- Chicken Tortilla Soup
- One Pot Cajun Gumbo
Questions about this French Onion Steak Soup? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
French Onion Steak Soup
This French Onion Steak Soup is comforting, hearty and made with delicious caramelized onions, tender beef and a cheesy bread topping.
Ingredients
- 2 lb Sirloin (Can also use any cut of steak you'd like)
- ⅓ Cup All Purpose Flour
- 2 Large Yellow Onions, Sliced
- 4 Cloves Garlic, Minced
- 2 Teaspoons Fresh Thyme, Chopped
- 2 Bay Leaves
- 6 Cups Chicken Broth, Reduced Sodium
- 2 Cups Beef Broth
- ¼ Cup Heavy Cream
- 1 Tablespoon Unsalted Butter
- Kosher Salt and Black Pepper, as needed
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Smoked Paprika
- 1 Tablespoon Worcestershire Sauce
- ¼ Cup Dry White Wine
- Canola or Avocado Oil, as needed
- Slices of White Cheddar Cheese (For the Ciabatta Bread)
- 5-6 Ounces Fresh Gruyere Cheese, Shredded (Reserve about a handful for the Ciabatta Cheesy Bread)
- 1 Freshly grated Parmesan Cheese
- 1 Loaf Ciabatta Bread, Sliced
Instructions
- Cut the steak into large, equal-sized chunks. Add to a bowl and coat with canola or avocado oil. Season with garlic powder, kosher salt, black pepper, onion powder, and smoked paprika. Toss until evenly coated.
- Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add a drizzle of oil and 1 tablespoon butter. Working in batches, sear the steak on both sides until a browned crust forms. Remove the steak and set aside.
- Add the sliced onions, chopped thyme, and garlic to the pot. Cook, stirring, until the onions are soft and translucent.
- Sprinkle in the flour and cook for 1–2 minutes, stirring to combine.
- Pour in the white wine to deglaze the pan, scraping up any browned bits. Stir well, then add Worcestershire sauce, beef broth, and chicken broth. Mix to combine.
- Stir in the heavy cream. Return the steak to the pot, add the bay leaves, and mix. Cover and simmer on medium-low heat for about 1- 1½ hours.
- While the soup simmers, prepare the cheesy ciabatta bread. Arrange sliced ciabatta on a sheet pan, drizzle lightly with oil, and toast in the oven until lightly crisp.
- Remove the bread from the oven. Top each slice with white cheddar, parmesan cheese and the remaining Gruyère (about a small handful). Broil just until melted and bubbly.
- Near the end of cooking the soup once the steak is fall apart fork tender, remove the bay leaves and stir the remaining Gruyère into the soup until melted and combined. Remove from the heat.
- Ladle the soup into bowls and top with the cheesy ciabatta bread. Serve warm. Enjoy!
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