French Onion Soup with Shredded Beef

Ingredients: 

2 pound chuck roast cut into 2 inch pieces. 
1/4 cup Worcestershire (plus more for marinating)
4 TBSP olive oil
salt, pepper, onion powder, garlic powder, oregano, mustard powder
4 yellow onions, sliced
1 stick of butter, divided
3 cloves of garlic, diced
1 bundle of fresh thyme
2 bay leaves

1 TBSP beef bouillon

1 cup white wine

2 TBSP flour
2 TBSP brown sugar
8 cups of beef stock, plus more for deglazing
6 oz of Gruyere cheese, shredded
3 oz Emmentaler cheese, shredded
6 slices of sourdough bread

Directions: 

Marinate 2 pound chuck roast cut into 2 inch pieces in Worcestershire, 2 TBSP olive oil, salt, pepper, onion powder, garlic powder, mustard powder, oregano. Marinate at least 2 hours or overnight. 

When you're ready, to a large dutch oven, add 2 TBSP butter. Sear in 2 batches. Deglaze in between and add another pad of butter. Remove beef. 

Deglaze again. Add another pad of butter, 2 tbsp olive oil and add onions, salt and pepper and caramelize.    

Cook stirring occasionally for 15-20 minutes. 

Add diced garlic and let cook for 2 min. Add beef bouillon and cook for 2 min. Add flour let cook for 2 min. Add 1 cup white wine reduce by half. 

Add 1/4 cup Worcestershire, thyme bundle, 2 bay leaves, 3 tbsp butter, Tsp is garlic powder, onion powder, oregano and pepper. Add 2 tbsp brown sugar. Add 1/2 Tsp salt. You can always add more later. Stir for 2 min. 

Add back in your beef and add about 8 cups of beef stock. 

Bring to a simmer. Stir. 

Simmer on low, covered for 2 hours

Remove thyme and bay leaves. With two large forks, shred the beef in the pot.

Check for seasoning. I didn’t add a thing. Note, I did use about 6 cups of homemade beef stock and 2 cups of store bought stock so perhaps I started off with a little more seasoning than a box stock. 

Shred the Gruyère and half the Emmentaler. Use the whole package of Gruyere and 1/2 the package of Emmentaler. Mix. This will give you enough cheese for 6 ramekins.  

Cut Sourdough loaf into 6 pieces that just fit on top of your soup bowls (oven safe) 

Toast one side under the broiler. Put that side down in the soup and top with cheese on the other side. Broil until bubbly and just starting to brown.

Serve