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French Onion-Beef Bowl

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris
Yield 6 servings (serving size: 2/3 cup noodles, about 1 2/3 cups broth mixture, 1/3 cup croutons, and about 1 tablespoon cheese)

Ingredients

  • 1 1/2 pounds boned sirloin steak, thinly sliced
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
  • 4 garlic cloves, crushed
  • 1 tablespoon butter or stick margarine
  • 6 cups vertically sliced onion (about 3 onions)
  • 1 teaspoon sugar
  • 3 tablespoons all-purpose flour
  • 3 cups water
  • 1 cup dry white wine
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 1 (10 1/2-ounce) can beef consommé
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 cups hot cooked soba noodles (about 8 ounces uncooked buckwheat noodles)
  • 2 cups garlic-flavored croutons
  • 1/2 cup (2 ounces) shredded Gruyère or Jarlsberg cheese

Nutrition Information

  • calories 526
  • caloriesfromfat 25 %
  • fat 14.9 g
  • satfat 6.1 g
  • monofat 5.4 g
  • polyfat 2 g
  • protein 37.7 g
  • carbohydrate 56.1 g
  • fiber 2.6 g
  • cholesterol 94 mg
  • iron 5.2 mg
  • sodium 733 mg
  • calcium 159 mg

How to Make It

  1. Combine the first 5 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 1 to 4 hours.

  2. Melt butter in a large Dutch oven over medium-high heat. Add onion and sugar, and cook 10 minutes or until golden brown, stirring frequently. Reduce heat to medium. Cover and cook 10 minutes, stirring frequently. Stir flour into onion mixture, and cook, uncovered, 2 minutes. Add water, wine, broth, and consommé, stirring with a whisk. Bring to a boil; partially cover, reduce heat, and simmer 20 minutes. Add the beef mixture, Worcestershire, pepper, and salt; cook, uncovered, 5 minutes. Place noodles into each of 6 large bowls; top with broth mixture, croutons, and cheese.