This has to be the all time BEST French Onion Soup recipe ever. Now, I do not say this lightly. This soup alone has caused countless trips to The Dobbin House Tavern in Gettysburg, PA. The stew meat and the gooey cheese are the KEY to this recipe. Seriously, I think I love this recipe so much solely because the amount of cheese that is involved. This recipe serves 6, but it is also perfect for leftover night!
- 6 Cups of Beef Stock (If you’re grocery shopping you’ll need 2 containers of stock)
- 2 TBSP Sweet Butter
- 6 Medium Onions, Peeled & Diced
- 1 Cup Stewing Beef, cut into 1/2 in. cubes
- 1 Cup Dry Sherry
- 6 Slices of White Bread
- Provalone Cheese
- Swiss Cheese
Let’s Get Cooking
Bring the beef stock to a low boil in a large saucepan.
While the beef stock is coming to a boil, melt butter in a skillet.
Add the diced onions to the skillet and sauté until they yellow.
In another skillet, brown the stew beef.
Once the onions have yellowed and the beef is cooked, add to the beef stock, along with the sherry.
Let the stock simmer for about 30 minutes.
Once ready to serve fill ovenproof bowls with the soup.
Add 1 slice of bread then comes the best part…
add 2 slices of the swiss cheese then 2 slices of provolone
Broil in the oven until the cheese browns and becomes ooey and gooey.
Trust me, just by looking at that melty cheese you are going to fall in love with this recipe. I also recommend going to the Dobbin House in Gettysburg, PA. It is such an experience, with history and food coming together, what’s not to love!
Made with Love,