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smokey french onion bisque with steak

(1 rating)
Kittiecooks avatar
Recipe by
Marina Neff
@Kittiecooks
Orlando, FL

I've never been a huge fan of onion soup because I found it to be kind of flat and one note... and the cheese on top was usually tough and chewy. My husband on the other hand was always a huge fan. So when I found this recipe I decided to make it for his birthday. It was so good that we literally consumed the entire 4 qt pot in one night (not kidding) I immediately had to make another batch. The smokey mozzarella , and the cream make this soup sinfully good and delightfully decadant and since the cheese is cooked IN the soup, it doesnt get all chewy. I hope you enjoy this as much as we did.

(1 rating)
yield 6 -8
method Stove Top

Ingredients For smokey french onion bisque with steak

  • 4 lg
    white onions julienned
  • 3 Tbsp
    olive oil
  • 3 Tbsp
    flour
  • 1 lb
    steak or roast beef, cubed
  • 3 c
    chicken stock
  • 2 c
    beef or veal stock
  • 1 qt
    heavy cream
  • 1 Tbsp
    worcestershire sauce
  • 1 Tbsp
    balsamic vinegar
  • 2 Tbsp
    bbq sauce
  • 1/2 Tbsp
    chocolate syrup (yes, really)
  • 1/4 c
    smokey mozzarella cheese
  • 1/2 tsp
    cracked black pepper

How To Make smokey french onion bisque with steak

  • 1
    Heat the oil in a large saute pan over medium heat. Then saute the onions until they're caramelized very dark.
  • 2
    deglaze the pan with chicken stock then remove the pan from the heat and add flour stirring constantly till it makes a roux paste
  • 3
    return to heat and slowly add the rest of the stock while continuing to stir. Add the cream, worcestershire sauce, balsamic vinegar, bbq sauce, cheese, and chocolate syrup... mix well and simmer on low.
  • 4
    in a seperate saucepan, saute the meat till just cooked and heated through then add to the soup. Simmer for 20 - 30 minutes, taste, then add salt and pepper to taste.
  • 5
    * note, the original recipe called for you to deglaze the pan with 2 tblsp of brandy, bring to a flame and cook till brandy was reduced. I've tried it both ways and still prefer to deglaze with the stock - I'm including this step here though in case anyone else would like to try it that way too.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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