I came up with this recipe after searching for the basic onion version on the internet and making changes to it to include adding beef, beef broth, and additional black pepper. This soup is great on a cold day and makes you feel warm and fuzzy inside. Enjoy it with some freshly sliced thick bread for dipping. Careful..you may need a nap afterwards lol It does well as just an onion soup also. Enjoy
1Slice or dice a large yellow onion or three small ones. Set aside. Slice beef strips to desired size (about 1/3 sized is fine).
2Cook beef in a skillet until done. Add butter and onions to the beef and cook until the onions are translucent or golden brown depending on taste.
3Combine beef broth/stock and 1/2 cup water in a 2-2 1/2qt stock pot. Warm broth and add flour while stirring. Add butter, beef, and onions mixture to it. Stir.
4Add Worcestershire sauce, black pepper, and sugar to the pot while stirring.
5Bring pot to a boil. Reduce to simmer and cook an additional ten minutes adding beef billion cubes to taste at a rate of one cube every five minutes so as to not over salt. Stands well. Makes about two servings of about 3-4 cups soup per serving. Add thick sliced french loaf bread and dip.
6I cook everything in a cast iron dutch oven on the stove. Using low sodium beef bullion cubes I usually add 2-4 cubes depending on the brand of the cube. I like black pepper but for a reduced amount use 1/4 teaspoon. This soup is great without the beef if you prefer just an onion soup.