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Beefy Vidalia Onion Soup

Yield Makes about 6 servings
Prep: 10 min., Cook: 1 hr. For an upscale single-serving option, ladle soup into ovenproof bowls. Top each bowl with a French bread slice and Swiss cheese slice. Place bowls on a jelly-roll pan, and broil 5 inches from heat until cheese is melted.


  • 1/4 cup butter
  • 6 medium-size Vidalia onions, thinly sliced
  • 3 tablespoons all-purpose flour, divided
  • 1 pound top sirloin steak, cut into 3/4-inch cubes
  • 2 tablespoons vegetable oil
  • 1/2 cup dry red wine
  • 6 cups SWANSON Beef Broth
  • 6 (3/4-inch-thick) French bread slices

How to Make It

  1. Melt butter in a large Dutch oven over medium-high heat. Add onions, and sauté 20 to 24 minutes or until onions begin to caramelize and are very tender. Sprinkle with 1 tablespoon flour, and stir gently. Remove from Dutch oven.

  2. Toss beef in remaining 2 tablespoons flour. Cook beef in hot oil in Dutch oven over medium-high heat 6 to 8 minutes or until browned.

  3. Add wine and broth, and stir to loosen particles from bottom of Dutch oven. Add onions and any accumulated juices to Dutch oven; bring to a boil. Cover, reduce heat to low, and simmer 30 minutes.

  4. Meanwhile, preheat oven to 350°. Bake bread slices on a jelly-roll pan 8 to 10 minutes or until crispy and lightly toasted. Serve with soup.